Turkey Sweet Potato Soup

It's a windy, rainy, cold day.

I want to climb back in bed, and snuggle with my baby!  I really want soup for dinner, tonight.
Here's what's on the menu:

• 2 medium sweet potatoes, peeled and cut into cubes (about 2-1/2 cups)
• 2 celery stalks, chopped
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 cup water
• 2 cups canned chicken broth (a 15-ounce can)
  
• 1/2 teaspoon marjoram
• 1/2 teaspoon thyme
• Pinch cayenne pepper (or more to taste)
• 2 cups chopped cooked turkey or chicken (leftover or pre-cooked)
• 6 slices bacon, cooked, crumbled {optional but delicious}
  
• 2 tablespoons cornstarch
• 2 cups skim milk
• Salt & pepper to taste
• 1 cup frozen peas (no need to thaw)

Combine sweet potatoes, celery, onion, garlic, water and broth in a pot.
Add marjoram, thyme and cayenne pepper and bring to a boil.
Reduce heat to maintain a slow boil and cook about 15 minutes until sweet potatoes are fully cooked.
Stir in turkey and bacon, let warm through.

Combine cornstarch and milk in a small dish, then stir it slowly into the soup mixture.
Cook until thick and bubbly, about 5 minutes.
Season to taste with salt and pepper.
Stir in peas and let cook for one minute.

Makes 9 cups