1 cup onion\cooked, thinly sliced
1/4 cup water
1 Tbsp. garlic, sliced
1 cup celery\cooked, sliced
3/4 tsp. dried thyme
3 cups chicken stock
1 cup sweet potatoes, peeled and thinly sliced
1 cup russet potatoes, peeled and thinly sliced
1 cup skim milk
2 Tbsps. green onions, thinly sliced
Recipe
Combine first 3 ingredients in a heavy saucepan over low heat. Cover and simmer 8-10 minutes, stirring frequently, until water evaporates and onion is tender. Stir in celery and thyme and cook 2 minutes. Add stock and potatoes. Increase heat to high and bring to a boil. Reduce heat to medium low, cover and simmer about 25 minutes, or until potatoes are tender.
Pur�e potato mixture in a food processor or blender in batches, if necessary. Return pur�e to same pot. Stir in milk and simmer over low heat until heated through. Season with salt and pepper to taste. Serve soup sprinkled with green onions.