Two-Potato Soup - cooking recipe

Ingredients

1 c. thinly sliced onion
1/4 c. water
1 Tbsp. sliced garlic
1 c. sliced celery
3/4 tsp. dried thyme
3 c. chicken stock or canned low-salt broth
2 1/2 c. thinly sliced peeled sweet potatoes (about 2 large)
2 1/2 c. thinly sliced peeled Russet potatoes (about 2 large)
1 c. low-fat milk
2 Tbsp. thinly sliced green onions

Preparation

Combine onion, water and garlic in Dutch oven.
Cover; cook over low heat until water evaporates and onion is tender and pale golden, stirring frequently, about 8 minutes.
Add celery and thyme; stir 2 minutes.
Add stock and all potatoes; bring to a boil.
Reduce heat to medium-low.
Cover and simmer until potatoes are tender, about 25 minutes.