Mixed Potato Soup

1 cup peeled sweet-potato pieces

1 cup fingerling potatoes, cut in bite-size pieces

1 cup red potatoes, cut in bite-size pieces

1 cup golden potatoes (or Yukon gold), cut in bite-size pieces

2 cups water

2 cups low-sodium vegetable broth

½ tablespoon butter

½ tablespoon extra-virgin olive oil

¼ cup finely chopped onion

1 clove garlic, finely minced, or 1 teaspoon pre-minced garlic

1 tablespoon flour

3 cups milk (at least 1 percent)

½ teaspoon ground cumin

½ teaspoon cinnamon

Salt and pepper, to taste

Prepare the potatoes, peeling the sweet potato but leaving the other peels on. Set aside. In a 4frac12;-quart soup pot, combine the water and broth, and bring to boil over high heat. When the broth is boiling, add all the potatoes, and cook uncovered 15 minutes or until tender.Meanwhile, in a small skillet, heat the oil and butter over medium-high heat. Add the onion and garlic, and stir and cook until the onion just begins to brown on the edges, about 2 minutes. Reduce heat to medium-low, and add the flour, stirring well until a paste forms and starts to bubble and darken. Slowly pour 1 cup of milk into the skillet, and stir to thicken. When a paste has formed again, remove from heat and set aside.Check for the potatoes#146; tenderness, reduce heat to medium-low, and add the onion mixture, remaining milk, cumin and cinnamon to the soup pot. Using an immersion blender, blend the soup until almost smooth. (If you don#146;t have an immersion blender, carefully transfer the soup in batches to a blender and blend until almost smooth.) Cook for another 10-30 minutes, stirring from time to time, until ready to serve. Reduce heat if necessary to prohibit the soup from boiling. Add salt and pepper to taste, and serve.Serves four to six.@Recipe nutrition:Nutrition values per serving (assumes six): 163 calories (20 percent from fat), 4g fat (1 g saturated), 26 g carbohydrates, 2 g fiber, 6 g protein, 7 mg cholesterol, 135 mg sodium.