Creamy Sweet Potato Soup

This is a perfect fall/winter soup. It's so delicious!!! Unfortunately it only makes 4 bowls worth. I hope you like it as much as we did.

INGREDIENTS:

1/4 stick butter (2 Tbsp)

1 cup chopped onion

4 celery stalks chopped

2 leeks sliced (white & pale green parts only)

2 garlic cloves minced

1 1/2 lbs sweet potatoes, peeled & cut (about 5 cups)

4 cups chicken broth

1/4 tsp cinnamon or 1 cinnamon stick

1 1/2 cups milk (the closer to whole the better)

1 Tbsp light brown sugar

1. Melt butter in a large stock pot. Add onion and saute for 2 min. Add celery, leeks & garlic and saute for 5 min. Season with salt & pepper.

2. Add sweet potatoes, chicken broth & cinnamon, bring to a boil. Reduce heat and simmer uncovered until potatoes are tender, about 20 min.

3. Remove cinnamon stick (if used) and discard. Puree soup with an immersion blender or in a traditional blender in batches and then return to pot. Add milk and brown sugar. Stir and heat over med. heat until heated through. Season again with salt & pepper.

NOTE: Here are two options to add to the soup; 1/2 of a butternut squash, chopped and 1 cup pureed canned pumpkin. With the squash, add it when you add the sweet potatoes and bring them also to a boil. Add the pumpkin when you add the milk and brown sugar.