"While visiting my daughter near Portland, Oregon, I ordered the soup of the day at Mother's Bistro & Bar," writes Roslyn Levy of Palm Harbor, Florida. "It turned out to be the best sweet-potato soup I've ever had."
Buy leafy celery stalks for this soup; the chopped leaves make a great garnish.
Recipe information
Yield
Makes 6 to 8 first-course servings
Ingredients
Preparation
Step 1
Melt butter in heavy large pot over medium-high heat. Add onion and sauté 5 minutes. Add chopped celery stalks and leek and sauté until onion is translucent, about 5 minutes. Add garlic and sauté 2 minutes. Add potatoes, chicken stock, cinnamon, and nutmeg; bring to boil. Reduce heat and simmer uncovered until potatoes are tender, about 20 minutes.
Step 2
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. (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.
