Creamy Sweet Potato Soup

Ingredients

• 2 tablespoons butter
• 1 medium onion, chopped
• 2 celery ribs, chopped
• 1 medium leek, white and light green parts only, sliced
• 1 clove garlic, chopped
• 1 1/2 pounds orange-flesh sweet potatoes, peeled, cut into 1-inch pieces
• 4 cups chicken stock
• 1 cinnamon stick
• 1/4 teaspoon ground nutmeg
• 1/4 cup heavy cream
• 3/4 cup milk
• Salt
• Pepper
• 1/4 cup sour cream or plain yogurt

Directions

1. In a large, thick-bottomed pot, melt the butter over medium-high heat. Add the chopped onions and sauté them for 3 to 4 minutes, then stir in the celery and leeks and cook for 5 more minutes, until softened. Add the garlic and cook for another minute.
2. Add the sweet potatoes, chicken stock, cinnamon stick, and nutmeg to the pot. Turn the heat up to high and let the soup come to a boil. Lower the heat so it simmers, and leave it uncovered until the sweet potatoes are tender enough to pierce easily with a fork, about 20 minutes.
3. Take out the cinnamon stick. Purée the soup with an immersion blender, or blend it in batches in a standing blender.
4. Stir in the cream and milk. Warm the soup over medium heat until heated through, then season with salt and pepper to taste. Finish each bowl with extra black pepper and a swirl of sour cream or plain yogurt thinned with water.