Spinach and Sweet Potato Soup

In a heavy-bottomed Dutch oven, melt butter over medium-high heat.

Add sausage, onions, celery, bell peppers and garlic. Sauté 3 to 5 minutes, stirring constantly.

Sprinkle in flour and, using a wire whisk, stir vegetable mixture to form a blonde roux.

Add hot stock, one ladle at a time, whisking constantly until soup consistency is achieved.

Add sweet potatoes. Bring to a rolling boil, reduce to simmer and cook approximately 20 minutes.

Wash spinach leaves to remove any sand or grit and finely chop into ¼-inch squares.

Add spinach and cook approximately 10 additional minutes. Additional stock may be added to retain proper consistency.

Add heavy whipping cream, chives and parsley.

Season to taste using salt, pepper and hot sauce.

Once potatoes are tender, serve in individual soup bowls and garnish with finely chopped spinach.