Makes 8 servings
The whipped cream garnish is by no means mandatory, but it’s pretty tasty. You can use your blender or even hand whip the ingredients. For a vegetarian soup, use vegetable broth in place of the chicken broth.
- 3 tablespoons butter
- 1/2 cup chopped celery
- 1 1/4 cups chopped onion
- 1 garlic clove, minced
- 3/4 cup chopped leek (white and light green parts)
- 3 cups peeled and sliced sweet potatoes
- 1 quart chicken broth
- 3 tablespoons creamy peanut butter
- 1/4 cinnamon stick
- 1 1/2 cups heavy cream
- 2 1/2 tablespoons molasses
- Freshly grated nutmeg, to taste
- Salt, to taste
- 3/4 cup roasted peanuts, roughly chopped
Melt the butter in a soup pot over medium heat. Add the celery, onion, garlic and leek. Stir to coat evenly with butter. Cook, stirring frequently, until the vegetables are softened, 4 to 6 minutes.
Add the sweet potatoes, broth, peanut butter, and cinnamon stick. Bring to a simmer and cook until the potatoes are fully tender, about 25 minutes.
Remove and discard the cinnamon stick. Transfer the mixture to a blender and carefully blend until smooth. Alternately, blend the soup with an immersion blender.
Return the soup to the soup pot and place over low heat. Add 1/2 cup of the cream. Season to taste with salt. Keep warm but do not boil.
Place the remaining 1 cup heavy cream, molasses, nutmeg, and a pinch of salt into a blender and blend on high until creamy and thickened. Serve the soup in heated bowls, garnished with the whipped cream and chopped peanuts.