Two-Potato Soup

• 23 cup onion, thinly sliced
• 2 tablespoons water, plus
• 2 teaspoons water
• 2 teaspoons garlic, sliced
• 23 cup celery, sliced
• 12 teaspoon dried thyme
• 2 cups chicken stock
• 23 cup sweet potato, peeled and thinly sliced
• 23 cup russet potato, peeled and thinly sliced
• 23 cup skim milk
• 1 tablespoon green onion, thinly sliced
• 1 teaspoon green onion, thinly sliced

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

onion, water, water, garlic, celery, thyme, chicken stock, sweet potato, russet potato, milk, green onion, green onion

Taken from www.food.com/recipe/two-potato-soup-128655 (may not work)