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




  • 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.

  • 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.

  • 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.

  • To serve, garnish with celery leaves.

Nutrition Facts

208 calories; 9 g total fat; 25 mg cholesterol; 381 mg sodium. 29 g carbohydrates; 5 g protein;