Creamy Sweet Potato Soup

I found this recipe online made some adjustments and it was so yummy! It was like eating dessert for dinner. The soup is so sweet with a hint of cinnamon and maple flavor. Yet the mushrooms were an excellent complement to the soup, it would be good with the celery leaves also. My kids loved it!

• 2 Tbsp (1/4 stick) butter
• 1 cup chopped onion
• 3 celery stalks, chopped
• 1 medium leek or a bunch of green onions, sliced (white and pale green parts only) 
• 2 large garlic cloves, chopped
• 1 1/2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch pieces (5-6 cups)
• 4-5 cups chicken stock or canned low-salt chicken broth (use vegetable broth for vegetarian option)
• 1 cinnamon stick
• 1/4 teaspoon ground nutmeg (optional)
• 1 1/2 cups half and half, I used 1 cup of whipping cream and 1/2 cup of milk because that's what I had on hand.
• 2 Tbsp maple syrup
• The leafy tops of the celery stalks, chopped

1 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.

2 Add sweet potatoes, chicken stock, cinnamon stick, and nutmeg; bring to boil. Reduce heat and simmer uncovered until potatoes are tender, about 20 minutes.

3 Remove cinnamon stick and discard. Working in batches, puree soup in blender until smooth. Return to pot.

4 Add half and half and maple syrup and stir over medium-low heat to heat through. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cool soup slightly. Cover and refrigerate soup and celery leaves separately. Bring soup to simmer before continuing.) Ladle into bowls. Sprinkle with celery leaves.

I had mushrooms on hand so I sauteed them in one tablespoon of butter. I sprinkled them with salt and dried thyme. Then saute them until the juices evaporate. Garnish soup with mushrooms, delicious!!

Serves 6 to 8.