Creamy Sweet Potato Soup (photo)

Creamy Sweet Potato Soup

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Ingredients

  • 2 Tbsp (1/4 stick) butter
  • 1 cup chopped onion
  • 2 small celery stalks, chopped
  • 1 medium leek, sliced (white and pale green parts only)
  • 1 large garlic clove, chopped
  • 1 1/2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch pieces (about 5 cups)
  • 4 cups chicken stock or canned low-salt chicken broth (use vegetable broth for vegetarian option and gluten-free stock for gluten-free version)
  • 1 cinnamon stick
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 cups half and half
  • 2 Tbsp maple syrup
  • The leafy tops of the celery stalks, chopped

Method

1 Melt the butter in a large, heavy-bottomed pot over medium-high heat. Add the chopped onion and sauté for about 5 minutes. Add chopped celery stalks and leek, sauté about 5 minutes. Add garlic and sauté 2 minutes.

2 Add sweet potatoes, chicken stock, cinnamon stick, and nutmeg; bring to boil. Reduce heat and simmer uncovered until potatoes are tender, about 20 minutes.

3 Remove cinnamon stick and discard. Working in batches, puree soup in blender until smooth. Return to pot.

4 Add half and half and maple syrup and stir over medium-low heat to heat through. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cool soup slightly. Cover and refrigerate soup and celery leaves separately. Bring soup to simmer before continuing.) Ladle into bowls. Sprinkle with celery leaves.