Two-Potato Soup

• 1 tablespoon vegetable oil
• 1 small yellow onion, chopped
• 2 garlic cloves, minced
• 2 stalks celery, chopped
• 1 1/2 lbs russet potatoes, peeled and sliced
• 3/4 lb sweet potato, peeled and sliced
• 3 1/3 cups chicken stock or 3 1/3 cups chicken broth
• 1/2 teaspoon dried thyme
• 3/4 teaspoon salt
• 1/8 teaspoon white pepper
• 1 cup buttermilk or 1 cup milk
• 1 granny smith apple, unpeeled, cored, and chopped (for topping)

1. In a big soup pot over med heat, let the oil get warmed.
2. Add in onion, garlic, and celery; stir/saute for 5 minutes or until tender.
3. Add in potatoes; stir to mix well.
4. Add in stock, thyme, salt, and pepper; bring to a boil.
5. Lower heat to med-low and simmer, covered, 15 minutes or until potatoes are soft.
6. Transfer mixture to a blender or food processor in batches; process until smooth (may use a stick blender). Return soup to pot and add buttermilk.
7. Simmer 10 minutes or until heated through.
8. Ladle into individual soup bowls; top with chopped apples.

vegetable oil, yellow onion, garlic, stalks celery, russet potatoes, sweet potato, chicken, thyme, salt, white pepper, buttermilk, granny smith apple

Taken from www.food.com/recipe/two-potato-soup-147920 (may not work)