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Roasted Sweet Potato & Garlic Soup

Roasted Sweet Potato & Garlic Soup recipe
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kraft
recipe by: kraft

What You Need

2-1/4 lb. (1 kg ) sweet potatoes (about 5), peeled, cut into 2-inch chunks
2 onions, chopped
1 head garlic, separated into cloves, peeled
2 Tbsp. olive oil
6 cups 25%-less-sodium chicken broth
1/4 cup Philadelphia Light Cream Cheese Spread
2 Tbsp. chopped fresh chives

Make It

HEAT oven to 400°F. Toss potatoes, onions and garlic with oil. Spread onto foil-covered baking sheet. Bake 1 hour or until vegetables are tender; spoon into large saucepan.

STIR in broth. Bring to boil on medium-high heat. Remove from heat; cool slightly. Add to blender, in batches, with cream cheese spread; blend until smooth. Return to saucepan.

COOK on medium heat until heated through, stirring occasionally. Serve topped with chives.

nutritional information

K:47523v0ec:89945

most recent review

"Absolutely delicious! This is one I will make again and again."
reviewed by: cook
on: 2/4/2012
 cook

use what's on hand

type of meal

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