Ingredients:
2 tablespoons butter
1 cup onions, chopped
2 celery ribs, stalks and leaves chopped separately
1 medium leeks, sliced ( WHITE AND PALE GREEN PARTS ONLY)
1 garlic cloves, chopped
5 cups sweet potatoes, peeled, chopped
4 cups chicken stock
1 cinnamon sticks
1/4 teaspoon ground nutmeg
1 1/2 cups half-and-half
2 tablespoons pure maple syrup
Directions:
Melt butter in heavy large pot over medium-high heat.
Add onion and saute for 5 minutes.
Add chopped celery stalks and leeks and saute until onion is translucent for about five minutes.
Add garlic and saute for 2 minutes.
Add potatoes, chicken stock, cinnamon and nutmeg; bring to boil.
Reduce heat and simmer uncovered until potatoes are tender for about 20 minutes.
Remove cinnamon stick and discard.
Working in batches, puree soup in blender until smooth.
Return soup to pot.
Add half and half and maple syrup and stir over medium-low heat to heat soup through.
Season soup to taste with salt and pepper.
You can garnish the soup with celery leaves.
Servings: 4-6
Time preparation: 10 min.
Time total: 40 min.