Sweet Potato Soup

3 strips bacon, cut into 1/2 inch pieces

1/2 cup coarsely chopped onion

1/2 cup coarsely chopped carrot

1/2 cup coarsely chopped celery

1 garlic clove, minced

1/4 tsp salt

1 can chicken on vegetable broth

2 large sweet potatoes, peeled and coarsely chopped

1 medium potato, peeled and coarsely chopped

1/8 tsp cinnamon

1/8 tsp ground nutmeg

1/2 to 1 1/2 cups milk

In a large saucepan cook bacon until crisp. Using a slotted spoon, remove bacon, reserving drippings; set aside. Drain bacon on a paper towel.

Cook onion, carrot, celery, garlic and salt in the hot drippings for 5 minutes. Add broth, 1 1/2 cups of water, sweet potatoes and white potato. If necessary add additional water to cover vegetables. Bring to a boil, reduce heat and simmer for 15 minutes or until potatoes are tender. Remove saucepan from heat. Stir in cinnamon and nutmeg.

Pour half of the hot potato mixture into a blender container. Cover and blend until smooth, adding enough milk to thin to desired consistency. Pour into serving bowls. Repeat with remaining mixture. Season to taste with salt and black pepper. Sprinkle each serving with reserve bacon pieces.