Creamy Sweet Potato Soup

Looking for a special soup to serve over the Thanksgiving holiday? Consider this creamy sweet potato soup seasoned with nutmeg and maple syrup.

Creamy Sweet Potato Soup

2 tablespoons 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

1 cinnamon stick

1/4 teaspoon ground nutmeg

1-1/2 cups half and half

2 tablespoons maple syrup

The leafy tops of the celery stalks, chopped

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.

Add sweet potatoes, chicken stock, 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.

Add half and half and maple syrup and stir over medium-low heat to heat through. Season soup to taste with salt and pepper. Ladle into bowls. Sprinkle with celery leaves.