Sweet Potato Soup

This recipe makes a creamy sweet potato soup.
You'll find your self going back for seconds
(thirds, fourths, fifths), it's that good!

Ingredients:
2 Tbsp (1/4 stick) butter
1 cup chopped onion
2 small celery stalks, chopped
1 medium leek, sliced
1 large garlic clove, chopped
1 1/2 pounds red-skinned sweet potatoes
(yams), peeled, cut into 1-inch pieces
4 cups chicken stock or chicken broth
1 cinnamon stick
1/4 teaspoon ground nutmeg
1 1/2 cups half and half
2 Tbsp maple syrup
The leafy tops of the celery stalks, chopped

Directions:
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 maple syrup
and stir over medium-low heat to heat through.
Season soup to taste with salt and pepper.
Ladle into bowls. Sprinkle with celery leaves.