Place first eight ingredients in a pan and bring to a boil. Reduce heat, cover, and cook until potatoes are tender, about 25 minutes. Cool slightly. Remove bay leaves and cinnamon sticks. Purée in batches in a blender, until smooth. Return soup to saucepan and heat through. Season to taste with nutmeg, salt, and pepper. Garnish with sautéed pear. Serve hot.
For pear garnish:
1 large pear, peeled and diced
2 Tbs. butter
1 tsp. minced chives
Brown butter over medium heat in a sauté pan. Add the pears and sauté till golden on the edges. Cool to room temp and fold in minced chives.
