Creamy sweet potato soup with red-skinned sweet potatoes, cooked in stock with onions, celery, and leek, pureed and seasoned with cinnamon, nutmeg, and maple syrup.
- 2 Tbsp butter
- 1 cup chopped onion
- 2 celery ribs, chopped
- 1 medium leek, white and light green parts only, sliced (see How to Clean Leeks)
- 1 clove garlic, chopped (1 teaspoon)
- 1 1/2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch pieces (about 5 cups)
- 4 cups chicken stock (use vegetable broth for vegetarian option and gluten-free stock for gluten-free version)
- 1 cinnamon stick
- 1/4 teaspoon ground nutmeg
- 3/4 cup whipping cream
- 3/4 cup milk
- 2 Tbsp maple syrup
- A couple leafy tops of celery, chopped
1 Melt the butter in a large, heavy-bottomed pot over medium-high heat. Add the chopped onion and sauté for 5 minutes, or until the onions are soft and translucent. Add the celery and leek, cook for about 5 minutes. Add garlic and cook a minute more.
2 Add the sweet potatoes, chicken stock, cinnamon stick, and nutmeg. Increase the heat to high and bring to a boil. Reduce heat to a simmer, and simmer uncovered until the sweet potatoes are tender, about 20 minutes.
3 Remove cinnamon stick. Use an immersion blender to purée the soup or work in batches and purée the soup in a standing blender.
4 Mix in the cream, milk, and maple syrup to the soup, and heat on medium low until the soup is heated through. Season soup to taste with salt and pepper.
Ladle into bowls and sprinkle with chopped celery tops to serve.