Ingredients
- 1 1/2 lbs sweet potatoes peeled and cut into 1-inch pieces
- 4 cups chicken broth (or veggie broth)
- 1 tbsp 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 cinnamon stick
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups half and half
- 2 Tbsp maple syrup
Directions
Melt the butter in a large, pot over medium-high heat. Add chopped onion and sauté for 5 minutes. Add chopped celery and leek, sauté about 5 minutes. Add garlic and sauté 2 minutes.
Add sweet potatoes, broth, cinnamon stick, and nutmeg; bring to boil. Reduce heat and simmer uncovered until potatoes are tender, about 20 minutes.
Remove cinnamon stick and discard. Working in batches, puree soup in blender until smooth. Return to pot and add half and half and maple syrup and stir over medium-low heat.