Soup - Sweet Potao Soup

By Pascento96

Ingredients

• 2 T. (1/4 stick) butter
• 1 cup chopped onion
• 2 small celery stalks, chopped
• 1 medium leek, sliced (white and pale green parts only)
• 1 large garlic clove, chopped
• 1 1/2 lb red-skinned sweet potatoes (yams), peeled, but into 1” pieces (abut 5 cups)
• 4 cups chicken stock or canned low-salt chicken broth
• 1 cinnamon stick
• 1/4 t. ground nutmeg
• 1 1/2 cups half & half
• 2 T. bourbon
• The leafy tops of the celery stalks, chopped

Details

Servings 6

Preparation

Step 1

Melt the butter in a large, heavy-bottomed pot over medium high heat. Add the chopped onion and sauté for about 5 minutes. Add chopped celery stalks and leek, sauté about 5 minutes. Add garlic and sauté 2 minutes.

Add sweet potatoes, chicken stock, cinnamon stick, and nutmeg; bring to boil. Reduce heat and simmer uncovered until potatoes are tender, about 20 minutes.

Remove cinnamon stick and discard. Working in batches, puree soup in blender until smooth. Return to pot.

Add half and half and bourbon and stir over medium low heat to heat through. Season soup to taste with pepper. (Can be prepared 1 day ahead. Cool soup slightly. Cover and refrigerate soup and celery leaves separately. Bring soup to simmer before continuing.) Ladle into bowls. Sprinkle with celery leaves.