Sweet potatoes had been on my mind and I had wanted to work them into my holiday dinner. I thought that a sweet potato soup to start the dinner off would be a good idea. I quickly came across this recipe for a
creamy sweet potato soup
that caught my attention. I liked that the recipe had some spices that might be found in a sweet potato dessert and the maple syrup which might be found in mashed sweet potatoes. In the end I decided that I already had too much planned to have the soup with dinner so I just had it for the lunch before instead. I kept pretty much to the recipe though I wanted my soup to be thicker so instead of using the four cups of stock I used just enough to cover all of the potatoes. The soup turned out wonderful and before I realized it I had already finished off two bowls. It was nice and creamy and there was a nice blend of slightly sweet along with the savoury. The cinnamon and nutmeg gave it that aroma of apple, pumpkin or sweet potato pie.
Sweet Potato Soup
- 2 tablespoons butter
- 1 cup onion (chopped)
- 2 stalks celery (chopped)
- 1 leek (chopped, white and pale green parts only)
- 1 clove garlic (chopped)
- 3 sweet potatoes (peeled and cut unto 1 inch cubes)
- 4 cups vegetable broth or chicken broth or chicken stock
- 1 stick cinnamon
- 1/4 teaspoon nutmeg
- 1 cup whole milk
- 2 tablespoons maple syrup
- salt and pepper to taste
- Melt the butter in a large sauce pan.
- Add the onions and saute for 5 minutes.
- Add the celery and leek and saute for 5 minutes.
- Add the garlic and saute for 1 minute.
- Add the sweet potatoes, chicken stock, cinnamon and nutmeg and bring to a boil.
- Reduce the head and simmer until the sweet potatoes are tender, about 20 minutes.
- Remove the cinnamon stick.
- Puree the soup with a hand blender or in a blender or food processor in batches.
- Add the milk and maple syrup and heat.
- Season with salt and pepper to taste.