Directions:
- Melt butter in heavy large pot over medium-high heat. Add onion and sauté 5 minutes. Add chopped celery stalks and leek and sauté until onion is translucent, about 5 minutes. Add garlic and sauté 2 minutes. Add potatoes, chicken stock, cinnamon, 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. (Can be prepared 1 day ahead. Cool soup slightly. Cover and refrigerate soup and celery leaves separately. Bring soup to simmer before continuing.) Ladle into bowls. Sprinkle with celery leaves.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 546.58 Kcal (2288 kJ) | ||
| Calories from fat | 354.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.41g | 61% | |
|---|---|---|---|
| Cholesterol | 108.17mg | 36% | |
| Sodium | 342.14mg | 14% | |
| Potassium | 761.19mg | 16% | |
| Total Carbs | 41.36g | 14% | |
| Sugars | 13.85g | 55% | |
| Dietary Fiber | 4.69g | 19% | |
| Protein | 10.07g | 20% | |
| Vitamin C | 7.3mg | 12% | |
| Vitamin A | 1.5mg | 50% | |
| Iron | 1.4mg | 8% | |
| Calcium | 139.2mg | 14% | |
| Amount Per 100 g | |||
| Calories | 124.25 Kcal (520 kJ) | ||
| Calories from fat | 80.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.96g | 61% | |
|---|---|---|---|
| Cholesterol | 24.59mg | 36% | |
| Sodium | 77.78mg | 14% | |
| Potassium | 173.04mg | 16% | |
| Total Carbs | 9.4g | 14% | |
| Sugars | 3.15g | 55% | |
| Dietary Fiber | 1.07g | 19% | |
| Protein | 2.29g | 20% | |
| Vitamin C | 1.7mg | 12% | |
| Vitamin A | 0.3mg | 50% | |
| Iron | 0.3mg | 8% | |
| Calcium | 31.6mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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