Instructions: Melt butter in heavy large pot over medium-high heat. Add onion and saute 5 minutes. Add chopped celery stalks and leek and saute until onion is translucent, about 5 minutes. Add garlic and saute 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.

This recipe yields 6 to 8 first-course servings.

Comments: "While visiting my daughter near Portland, Oregon, I ordered the soup of the day at Mother"s Bistro & Bar," writes Roslyn Levy of Palm Harbor, Florida. "It turned out to be the best sweet-potato soup I"ve ever had."

Buy leafy celery stalks for this soup; the chopped leaves make a great garnish.

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