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

Source: Midwest Living
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

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  • To serve, garnish with celery leaves.

Nutrition Facts

208 calories; total fat 9g; saturated fat 5g; cholesterol 25mg; sodium 381mg; carbohydrates 29g; fiber 3g; protein 5g; vitamin a 16083IU; vitamin c 17mg; calcium 81mg; iron 1mg.

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