Lunch: Two-Potato Chowder

Treat yourself to this sweet chowder that’s made using two types of potatoes - perfect for dinner.

Ingredients

1 tablespoon margarine or butter
1 medium onion, chopped
1 celery stalk, thinly sliced
1 garlic clove, minced
2 medium potatoes, cut into 1/2-inch cubes (2 cups)
2 small sweet potatoes, peeled, cut into 1/2-inch cubes (2 cups)
1 (14 1/2-oz.) can ready-to-serve vegetable broth
2 cups milk
3 tablespoons all-purpose flour
1/2 teaspoon salt
Dash ground red pepper (cayenne)
1/4 cup sliced green onions

Instructions

Melt margarine in large saucepan over medium heat. Add onion, celery and garlic; cook and stir 3 to 4 minutes or until vegetables are crisp-tender.
Add white potatoes, sweet potatoes and broth. Bring to a boil. Reduce heat to low; cover and simmer 15 to 20 minutes or until potatoes are tender.
In medium bowl, combine 1/2 cup of the milk and flour; mix until smooth. Stir in remaining milk, salt and ground red pepper until well mixed. Stir into soup; cook over medium heat for 3 to 5 minutes or until bubbly and thickened, stirring constantly.
To serve, ladle soup into 4 individual soup bowls. Sprinkle each with green onions.

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