So-Creamy Sweet-Potato Soup
Recipe from Midwest Living

Nutmeg, cinnamon, and maple syrup season the leeks and sweet potatoes in this thick and creamy side-dish soup.


So-Creamy Sweet-Potato Soup

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Servings: 8 servings
Prep Time: 25 mins
Total Time: 55 mins
Related Categories: Celery, Chicken Broth and Stock, Cream Soups, Cream Soups, Dutch Oven, Garlic, Leeks, Low Carb, Onions, Quick and Easy, Sweet Potatoes, Sweet Potato Soup
 
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Ingredients
  • 1  large
    onion, chopped (1 cup)
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  • 2  stalks
    celery, chopped (1 cup)
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  • 1  medium
    leek, thinly sliced or 3 green onions, thinly sliced
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  • 1  large clove
    garlic, minced
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  • 2  tablespoons
    butter
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  • 1-1/2  pounds
    sweet potatoes, peeled and cubed (about 5 cups)
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  • 4  cups
    reduced-sodium chicken broth
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  • 1  3-inch
    cinnamon stick
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  • 1/4  teaspoon
    ground nutmeg
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  • 1-1/2  cups
    half-and-half or light cream
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  • 2  tablespoons
    maple syrup
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  •  
    Sliced leeks (optional)
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Directions
1.
In a 4-quart Dutch oven cook onion, celery, leek or green onion, and garlic in hot butter until onion is tender but not brown.
2.
Add sweet potato, broth, cinnamon, and nutmeg; bring to boiling. Reduce heat and simmer, covered, 20 minutes or until potato is tender. Remove from heat; cool slightly. Remove cinnamon and discard.
3.
Transfer mixture, about 1/3 at a time, to blender container or food processor bowl. Cover and blend or process till smooth. Return all soup to the Dutch oven. Stir in half-and-half and maple syrup; heat through.
4.
To serve, garnish with celery leaves. Makes 8 servings.
Nutrition information
Calories 208, Total Fat 9 g, Saturated Fat 5 g, Cholesterol 25 mg, Sodium 381 mg, Carbohydrate 29 g, Fiber 3 g, Protein 5 g. Daily Values: Vitamin A 0%, Vitamin C 28%, Calcium 8%, Iron 4%. Percent Daily Values are based on a 2,000 calorie diet
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