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Ingredients

• 1 cup diced onions
• 3 stalks of celery diced
• 1 teaspoon minced garlic
• 1 tablespoon olive oil
• 1 cup dry white wine
• 2 cups chicken stock
• 3 cups diced red skin potatos with skin on
• 1 cup diced sweet potato, skin off
• 1 teaspoon salt (optional)
• 1/2 teaspoon black pepper
• 1/2 cup Philadelphia Spinach Cream Cheese Light
• 3 cups milk
• 2 tablespoons cornstarch
• 1/4 cup water
• 3 green onions for garnish

Directions

1. Wash, trim and dice all the vegetables, keeping each in seperate bowl until ready to use.
2. Heat over medium heat, olive oil in a large 6 quart pot, saute onions (reserve green onions for garnish later) celery and garlic
3. Add white wine and chicken stock, heat until just about boiling.
4. Add diced potatoes and sweet potatoes to soup. Cook on medium for 20 minutes.
5. Melt the Philadelphia Spinach Cream Cheese in the potato mixture.
6. Add milk to soup.
7. Stir cornstarch and water together, add to soup to thicken, cook until hot.
8. Salt and pepper to taste.
9. Serve hot with diced green onions as a garnish.