Sweet Potato Soup

Here's an easy and yummy soup I made this past week using sweet potatoes from Wilson Farm in Lexington.

3/4 cup finely chopped onion
1 cup finely chopped leek, washed well and drained
2 large garlic cloves, minced
3 large carrots, sliced thin (about 1 1/2 cups)
1 bay leaf
3 tablespoons unsalted butter
2 pounds (about 3 large) sweet potatoes
a 1/2-pound russet (baking) potato
5 cups vegetable or chicken broth
3/4 cup dry white wine
1 1/2 cups water

1/4 cup maple syrup

1/2 t cinnamon

1/4 t nutmeg

1/4 t ginger
Salt and pepper to taste

In a kettle cook the onion, the leek, the garlic, and the carrots with the bay leaf and salt and pepper to taste in the butter over moderate heat, stirring, until the vegetables are softened. Add the sweet potatoes, peeled, halved lengthwise, and sliced thin, the russet potato, peeled, halved lengthwise, and sliced thin, the 5 cups broth, the wine, and the water, simmer the mixture, covered for 15 to 20 minutes, or until the potatoes are very tender, and discard the bay leaf. In a blender (or with an immersion blender) puree the mixture in batches until it is very smooth, transferring it as it is pureed to a large saucepan. Stir in the maple syrup and the spices. Taste and adjust the seasonings, adding more maple syrup, spices, or salt and pepper as needed. Serve warm with fresh bread!