Sweet Potato Soup with Maple Syrup

2 tbsp butter
1 C chopped onion
2 celery stalks, chopped
1 leek, sliced
1 garlic clove, chopped
1 1/2 lbs (5 C) sweet potatoes, peeled and cut
4 C low-sodium chicken broth
1 cinnamon stick
1/4 tsp nutmeg
1 1/2 C half & half (10%) cream
2 tbsp maple syrup

In a large pot melt butter over medium-high heat. Add onions and saute 5 minutes. Add celery and leek and saute another 5 minutes. Add garlic and cook 2 minutes.

Add sweet potatoes, chicken broth, cinnamon stick and nutmeg. Bring to a boil; reduce heat and simmer, uncovered, until potatoes are tender (about 20 minutes).

Remove cinnamon stick and puree soup. Add cream and maple syrup and stir just to heat through (do not boil). Season with salt and freshly ground black pepper.

Makes 6-8 first-course servings

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