Heat olive oil saute onion and leek for 3 minutes.
Add sweet potatoes, chicken stock, salt, cinnamon stick and vegetable stock.
Give a boil and simmer on low heat for 40-45 minutes until sweet potatoes tender.
Now blend in blender till creamy, don’t forget to discard cinnamon before blending.
Pour blended mixture into pan stir in vinegar, cayenne, black pepper, salt, cream, nutmeg and clove simmer but don’t let boil.
For the Maple Cream: Whisk cream into bowl slowly adding maple syrup and salt.
Pour soup into bowls put dollops of cream and serve.
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