Ingredients
2tbspbutter
1cuponion,(1 medium), chopped
2celery ribs,chopped
1medium leek,white and light green parts only, sliced
1clovegarlic,(1 tsp), chopped
1½lbsorange flesh sweet potatoes,(about 2 large), a.k.a. yams, peeled, cut into 1-inch pieces (about 5 cups)
4cupschicken stock,use vegetable broth for vegetarian option
1cinnamon stick
¼tspground nutmeg
¼cupheavy cream
¾cupmilk
salt
pepper
¼cupsour cream,or plain yogurt
Preparation
Melt the butter in a large, thick-bottomed pot over medium-high heat.
Add the chopped onions and sauté for 3 to 4 minutes, then add the celery and leeks and sauté for 5 more minutes until softened. Add the garlic and cook for 1 minute more.
Add the sweet potatoes, chicken stock, cinnamon stick, and nutmeg. Increase the heat to high and bring to a boil.
Reduce to a simmer, and simmer uncovered for about 20 minutes until the sweet potatoes can be easily pierced with a fork.
Remove the cinnamon stick. Use an immersion blender to purée the soup or work in batches and purée the soup in a standing blender.
Add the cream and milk to the soup. Heat on medium until the soup is heated through. Add salt and pepper to taste.
Sprinkle with more black pepper and swirl some water-thinned sour cream or plain yogurt over the soup to serve.
