Two Potato Soup

Ingredients

• 1 cup celery, sliced
• 1 cup skim milk
• 3/4 tsp dried thyme
• 3 cups chicken stock
• 1 tbsp garlic, sliced
• 1 cup onion, thinly sliced
• 2 tbsps green onions, thinly sliced
• 1 cup russet potatoes, peeled, thinly sliced
• 1 cup sweet potatoes, peeled, thinly sliced
• 1/4 cup water

Directions

1. Combine onion, water and garlic in a heavy saucepan over low heat. Cover and simmer 8 to 10 minutes, stirring frequently until water evaporates and onion is tender.
2. Stir in celery and thyme and cook for 2 minutes.
3. Add stock and potatoes. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover and simmer for 25 minutes, or until potatoes are tender.
4. Puree potato mixture in a food processor or a blender in batches, if necessary.
5. Return puree to same pot. Stir in milk and simmer over low heat until heated through.
6. Season with salt and pepper to taste. Serve soup sprinkled with green onions.