Total Calories: 1,204
Peel and cube both the sweet potatoes and russet potatoes.
In a large soup pot, heat oil on medium-high. Sauté onions until translucent. Add potatoes and garlic. Cook a few minutes more. Add chicken broth, thyme, and cayenne pepper.
Bring to a boil, then reduce heat to medium. Simmer, covered, for 10 to 15 minutes or until potatoes are tender.
Remove the pan from the heat and mash the potatoes with a potato masher. (It's okay to leave small lumps.) Add salt and pepper to taste. Return to heat. Slowly stir in the half and half. Heat until hot but not boiling, so as not to curdle the milk.
Serve with cheese, chopped ham, sour cream, bacon, or green onions.
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