Healthy Sweet Potato Soup

This healthy sweet potato soup is rich and savory with a naturally creamy texture. It's a nourishing main course on weeknights, or a beautiful first course to a special occasion meal!

Nearly every week I throw together a big pot of soup for dinner, which we eat with buttery oven grilled cheeses or slabs of cornbread. Usually the soup is vegetable-based, as it's one of the most foolproof methods I have of getting my kids to devour their veggies. This version is our favorite.

• 3 tablespoons butter or olive oil
• 1 large leek, white and light green parts only, chopped
• Salt and freshly ground black pepper
• 2 garlic cloves, chopped
• ½ teaspoon cinnamon
• ¼ teaspoon chili powder
• Pinch freshly grated nutmeg
• 1 bay leaf
• 2 ½ pounds sweet potatoes (2 large potatoes), peeled and chopped
• 3 cups chicken or vegetable broth
• 3 cups water

• Heavy cream or coconut cream, for swirling (optional)
• Chopped toasted pecans or pumpkin seeds (optional)