POTATO AND CARAMELIZED APPLE SOUP (8 servings)

2 Tbs. butter, divided
1 tsp. chopped garlic
1 medium onion, cut into medium dice
2 stalks celery, cut into medium dice
1 leek, white part only, cut into 1 inch pieces
1 1/2 lbs. sweet potatoes, peeled and cut into 1 inch chunks
5 cups chicken broth
2 3-inch cinnamon sticks
1/4 tsp. nutmeg
1 1/2 tsp. salt, or to taste
1/4 tsp. freshly ground pepper
1 Granny Smith apple, cut into 1/2 inch dice
1 1/4 cups apple cider, divided
1 Tbs. dark molasses
1 cup heavy cream
8 fresh mint sprigs (optional)

In large stockpot, melt 1 Tbs. of the butter and add the garlic, onion, celery and leek, cooking just until lightly browned. Add the potatoes, chicken broth, cinnamon, nutmeg and salt and pepper. Simmer the mixture until the potatoes are tender, about 20 minutes. Puree the mixture with a stick blender or in a food processor until smooth. Keep warm.

Meanwhile, caramelize the apple. Heat the other Tbs. butter in a skillet and add the diced apple. Saute a few seconds and then add 1/4 cup of apple cider. Heat through and toss until apples are well coated. Set aside.

Stir the molasses into the stockpot, then the remaining cup of the cider, the cream, and the apple. Raise the heat and cook for a few minutes until warmed through. Remove the cinnamon sticks and discard. Garnish with a sprig of mint, if desired.