- 2 tablespoons unsalted butter
- 1 16-ounce package frozen corn kernels
- 2 small red-skinned sweet potatoes (yams), peeled, diced
- 3 celery stalks, diced
- 2 small zucchini, diced
- 1 large carrot, diced
- 1 small onion, diced
- 2 teaspoons dried thyme
- 4 bay leaves
- 6 cups canned low-salt chicken broth
- 4 cups packed fresh spinach leaves (about 5 ounces)
- Melt butter in heavy large Dutch oven over medium-high heat. Add corn, yams, celery, zucchini, carrot, onion, thyme and bay leaves. Sauté until vegetables are light brown, about 10 minutes. Add broth and bring to boil. Reduce heat to medium-low; simmer soup until vegetables are very tender, about 45 minutes.
- Remove bay leaves from soup. Puree 2 1/2 cups soup with vegetables in blender until smooth. Return puree to remaining soup. Add spinach and simmer until wilted, about 10 minutes. Season to taste with salt and pepper.