Sweet Potato Pie Soup

It's time to share my favorite soup recipe. When entertaining family and friends, this is my fall season go-to soup. Behold - Sweet Potato Pie Soup! Yes, you read it right! This is my twist on an all time favorite, which made it as a finalist in a 2008 Tampa, FL recipe contest, as well as into a locally published cookbook. Don't forget to scroll all the way down for a quick recipe alternative, as well as an all vegetarian option.

"Happiness is hot soup...on a cold day"

What to Buy to Yield Approximately 8 Small Soup Bowls:

• 2 tbsp. Butter
• 1 cup chopped White Onions
• 2 small Celery Stalks, chopped
• 1 medium Leek, sliced - white and pale green parts only
• 1 large Garlic Clove, chopped
• 1 1/2 lbs. Sweet Potatoes, peeled and cut into approx. 1 inch pieces
• 4 cups Chicken Stock or low-salt Broth
• 1 Cinnamon Stick
• 1/4 teaspoon ground Nutmeg or Pumpkin Pie Spice blend
• 1 1/2 cups Half & Half
• 2 tbsp. Maple Syrup
• 1/4 cup Brown Sugar
• Garnish - Miniature Marshmallows (or Marshmallow Cream) & Leafy tops of Celery Stalks, chopped

What To Do?

• First, melt the butter in a large, heavy bottomed pot, over medium-high heat
• Add the chopped onions and saute for about 5 minutes
• Add the celery and leek. Continue to saute for 5 more minutes
• Add garlic and continue to saute for 2 minutes
• Add sweet potatoes, chicken stock, cinnamon stick, brown sugar and nutmeg - Bring to a 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 (Be careful when opening blender lid, as heat creates pressure and may splash back at you)
• Return what was just blended to pot
• Add half & half and maple syrup
• Stir over medium-low heat to blend thoroughly
• Serve and garnish with marshmallows and celery leaves

Note - Quick recipe option - use about 5 cups canned yams or sweet potatoes. Vegetarian option - use vegetable broth in lieu of chicken stock or broth.