Roasted Sweet Potato & Garlic Soup

• 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 Product
• 2 Tbsp. chopped fresh chives

1. Heat oven to 400F.
2. Toss potatoes, onions and garlic with oil; spread onto foil-covered rimmed baking sheet.
3. Bake 1 hour or until vegetables are tender; spoon into large saucepan.
4. Stir in broth.
5. Bring to boil on medium-high heat.
6. Remove from heat; cool slightly.
7. Add to blender, in batches, with cream cheese product; blend until smooth.
8. Return to saucepan.
9. Cook on medium heat 5 min.
10. or until heated through, stirring occasionally.
11. Serve topped with chives.

sweet potatoes, onions, garlic, olive oil, philadelphia light cream cheese, fresh chives

Taken from www.kraftrecipes.com/recipes/roasted-sweet-potato-garlic-soup-89945.aspx (may not work)