Kitchen tested and approved by Heidi Prahl!
4 Tblsp. butter
2 cups chopped onion
4 celery stalks, chopped
2 tsp. minced garlic
4 large sweet potatoes, peeled and sliced to approx. 1" cubes
8 cups fat free chicken broth
2 cinnamon sticks (or 1 tsp. cinnamon)
½ tsp. nutmeg
3 cups half and half (Heidi only used 1½ cups and it was yummy.)
4 Tblsp. maple syrup
In a large soup pot:
Sauté onion in butter for 5 min., add celery & garlic and sauté another 5 minutes. Add potatoes, broth, cinnamon sticks and nutmeg.
Bring to boil, reduce heat to and simmer for another 20 minutes - until potatoes are tender.
Remove and discard cinnamon sticks.
Blend remaining ingredients through blender in small batches and then return it all back to the soup pot.
Stir in half & half and maple syrup. Salt and pepper to taste.
Serve with garnish of chopped celery leaves or a dollop of sour cream.
Hint: Baked sweet potatoes are delicious and good for you! Bake some for supper tonight and 4 extra for tomorrow night’s soup to cut your prep time for this awesome recipe in less than half.
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