Sweet-Potato Soup With Nutmeg and Maple Syrup

READY IN: 40mins
Top Review by A la Carte

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.)

Ingredients Nutrition

Directions

  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.

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