• 2/3 cup onion, thinly sliced
• 2 Tbs. plus 2 tsp. water
• 2 tsp. garlic, sliced
• 2/3 cup celery, sliced
• 1/2 tsp. dried thyme
• 2 cups chicken stock
• 2/3 cup sweet potatoes, peeled and thinly sliced
• 2/3 cup russet potatoes, peeled and thinly sliced
• 2/3 cup skim milk
• 1 Tbs. plus 1 tsp. green onions, thinly sliced

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.

Purée potato mixture in a food processor or blender in batches, if necessary. Return purée 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.

Per serving: calories 103, fat 0.9g, 8% calories from fat, cholesterol 1mg, protein 5.5g, carbohydrates 18.5g, fiber 2.0g, sugar 7.9g, sodium 434mg, diet points 2.2.

Dietary Exchanges: Milk: 0.2, Vegetable: 0.6, Fruit: 0.0, Bread: 0.8, Lean meat: 0.4, Fat: 0.0, Sugar: 0.0, Very lean meat protein: 0.0

  view detailed nutritional information

The recommended wines are: Chenin Blanc, Beaujolais, or Chianti.