Sweet-Potato Soup With Nutmeg and Maple Syrup

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

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  1. 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.)
  2. Very nice recipe. The maple in it isvery creative!
  3. 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.
  4. This soup was wonderful. Very rich and tasty. We really enjoyed it alot. I didn't have any leeks, so left them out. I did add 1/2 tsp cumin and it tasted fantastic. Thanks!


I live in the beautiful, rainy northwest. I'm currently working as a CNA taking care senors with mental illness. I love cooking and would like someday to own my own resturant. My passions include photography, cooking, reading and of course, shoping. I enjoy swiming and hiking.
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