Sweet potato and rosemary soup recipe

Because someone said she'd appreciate it...

Note: Adding in the white potatoes allows the soup to become "creamier" in texture without adding a lot of fat to it.

Ingredients:
1 large sweet potato, peeled and chopped into approx. 1-inch chunks
2 small or one medium white potato (any kind, but high starch is good) peeled and chopped into 1-inch chunks
2 cups of chicken stock, veggie stock or water (if you use water instead of stock, bump up the other spices)
1 TBSP reduced-fat cream cheese
1 TBSP half and half or whole milk
2 tsp crushed rosemary (or to taste)
salt and pepper to taste

1. Bring the water or stock to a boil, add the sweet potatoes, potatoes and rosemary to the stock.
2. Turn down the heat and simmer with the top on for 10 minutes or until potatoes can easily be pierced with a fork and almost crumble apart.
3. Carefully poor the broth and potato/rosemary mix into a blender. Blend on low-medium until smooth.
4. Return to the pan, with the stove on low heat. Do NOT allow the soup to boil, because it will curdle the dairy ingredients. Slowly stir in milk and cream cheese and add salt and pepper to taste.

Makes 2 large or 3 medium servings.