Sweet-Potato Soup With Nutmeg and Maple Syrup

Total Time
Prep 10 mins
Cook 30 mins

Ingredients Nutrition


  1. Melt butter in heavy large pot over medium-high heat.
  2. Add onion and sauté for 5 minutes.
  3. Add chopped celery stalks and leeks and sauté until onion is translucent for about five minutes.
  4. Add garlic and sauté for 2 minutes.
  5. Add potatoes, chicken stock, cinnamon and nutmeg; bring to boil.
  6. Reduce heat and simmer uncovered until potatoes are tender for about 20 minutes.
  7. Remove cinnamon stick and discard.
  8. Working in batches, puree soup in blender until smooth.
  9. Return soup to pot.
  10. Add half and half and maple syrup and stir over medium-low heat to heat soup through.
  11. Season soup to taste with salt and pepper.
  12. You can garnish the soup with celery leaves.
Most Helpful

This is a great recipe - I saw it on foodtv a couple of years ago... Now I use it in my catering and sell it to a couple of coffeeshops. The peeps seem to love it! (I find it too sweet for my tastes, so I only use 1 tbsp maple syrup when I cook it for us, and I use only half of the half and half. It's still really good when you cut down the cream.)

A la Carte December 12, 2006

Very nice recipe. The maple in it isvery creative!

Tal #2 February 21, 2005

Ashley U WOW!! 5 stars not enough. This was wonderful. I made it a day ahead up until the addition of the half & half and maple syrup. Then when I reheated it for dinner I added the milk and maple syrup.The dinner party guests loved it. I love leeks and sweet potatoes so this was a keeper for me. Thanks again.

wendylou March 21, 2004