-Method-

Melt the butter in a cooking pot over medium heat.

Sauté the onion, leek and garlic and season with salt and pepper.

Cook for about 5 minutes.

Add the sweet potatoes, stock, cinnamon, nutmeg and paprika.

Let braise for 30 minutes.

(Cook sweet potatoes until very tender).

Transfer the soup in a blender and blend until purée.

Add cream.

Season with salt and pepper and serve.