Ingredients

• INGREDIENTS
• 2 Tbsp (1/4 stick) butter
• 1 cup chopped onion
• 2 small celery stalks, chopped
• 1 large garlic clove, chopped
• 1 1/2 pounds red-skinned sweet potatoes peeled, cut into 1-inch pieces
• 4 cups chicken stock
• 1 tsp salt
• 1 tsp pepper
• 1 Tbsp cinnamon
• 1/4 teaspoon ground nutmeg
• 1 1/2 cups half and half
• 2 Tbsp maple or agave syrup

Instructions

1. Melt the butter over medium-high heat. Add the chopped onion and cook for about 5 minutes until translucent..
2. Add chopped celery and cook for another 5 minutes. Add garlic and heat over 2 minutes.
3. Now add sweet potatoes, chicken stock, salt, pepper, cinnamon, and nutmeg; bring to boil. Reduce heat and simmer uncovered until potatoes are tender, about 20 - 25 minutes.
4. Now puree the soup. The easiest way to do this is if you have a handled blender. But if you don't you can use your regular blend. Just remove 1-2 cups at a time and blend until smooth.
5. Return the soup back to the pot and add half and half and syrup and stir over medium-low heat