Roasted Sweet Potato and Garlic Soup

• - sweet potatoes, peeled, cut into 1-inch cubes
• 3 cups onions, chopped Safeway 3 lb For $2.99 thru 02/09
• 3 each garlic bulbs, separated into cloves, peeled
• 6 Tbsp. olive oil
• 1-1/2 gal. low sodium chicken broth or chicken stock
• 3/4 cup Philadelphia Light Cream Cheese Product
• 6 Tbsp. fresh chives, chopped

1. Toss sweet potatoes, onions and garlic with oil until evenly coated.
2. Spread onto bottom of parchment paper-lined sheet pan.
3. Bake in 400 degrees F-standard oven 1 hour or until vegetables are tender, stirring occasionally.
4. Transfer vegetables to large stockpot.
5. Stir in broth.
6. Bring to boil on medium-high heat.
7. Cool slightly.
8. Add, in batches with the cream cheese product, to blender; blend until pureed.
9. Return to stockpot.
10. Cook on medium heat until heated through, stirring occasionally.
11. For each serving: Ladle 1 cup soup into bowl; sprinkle with about 1/2 tsp.
12. chives.

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

Taken from www.kraftrecipes.com/recipes/roasted-sweet-potato-garlic-soup-113058.aspx (may not work)