In large saucepan cook bacon until crisp. Using slotted spoon, remove bacon, reserving drippings; set aside. Drain bacon on paper towels.
Cook onion, carrot, celery, garlic, and salt in hot drippings for 5 minutes.
Add broth, water, sweet potatoes and potato. If necessary, add additional water to cover vegetables. Bring to boiling; reduce heat. Simmer about 15 minutes or until potatoes are tender. Remove saucepan from heat. Stir in cinnamon and nutmeg.
Pour half of hot potato mixture into blender container. Cover and blend until smooth, adding enough milk to thin to desired consistency. Pour into serving bowl. Repeat with remaining mixture. Season to taste with salt and black pepper. Sprinkle each serving with reserved bacon pieces.
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