I had this soup at an area restaurant a few years ago. It was so delicious I had to find a recipe to try and replicate it. This by far was the winner! My 3-year-old even loved it!
2 tablespoons butter
1/2 cup chopped onion, optional
2 small celery stalks, chopped
1 medium leek, sliced (white and pale green parts only)
1 large garlic clove, chopped
1-1/2 pounds sweet potatoes (yams), peeled, cut into 1-inch
pieces (about 5 cups)
4 cups chicken broth1 cinnamon stick
1/4 teaspoon ground nutmeg
1-1/2 cups half and half
2 tablespoons pure maple syrup
In a large, heavy-bottomed stock pot, melt the butter over medium-high heat. Add the chopped onion and saute for about 5 minutes. Add chopped celery and leek and saute about 5 minutes. Add garlic and saute another 2 minutes, being careful not to let it burn. Add sweet potatoes, chicken broth, cinnamon stick, and nutmeg; bring to a boil. Reduce heat and simmer uncovered until potatoes are tender, about 20 minutes. Remove cinnamon stick and discard. Puree soup in batches in a 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. (You can prepare soup a day ahead-just cool soup slightly, cover and refrigerate.) Garnish with whipped cream and a drizzle of maple syrup, if desired. Serves 6 to 8
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