Creamy sweet potato soup with sweet potatoes, cooked in stock with onions, celery, and leeks, puréed and seasoned with cinnamon and nutmeg.
- 2 Tbsp butter
- 1 medium onion, chopped (about 1 cup)
- 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 (about 2 large) orange-flesh sweet potatoes (a.k.a. yams), peeled, cut into 1-inch pieces (about 5 cups)
- 4 cups chicken stock (use vegetable broth for vegetarian option)
- 1 cinnamon stick
- 1/4 teaspoon ground nutmeg
- 1/4 cup whipping cream
- 3/4 cup milk
1 Melt the butter in a large, thick-bottomed pot over medium-high heat. Add the chopped onions and sauté for 3 to 4 minutes, then add the celery and leeks and sauté for 5 more minutes until softened. Add the 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 can be easily pierced with a fork, 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 Add the cream and milk to the soup, and heat on medium until the soup is heated through. Add salt and pepper to taste.
Sprinkle with more black pepper and swirl some water-thinned sour cream or plain yogurt over the soup to serve.