Two-Potato Chowder

This is an interesting take on straight up potato soup; it is a great way to use sweet potato as well as regular potatoes, is very satisfying, and is vegetarian and low in fat and calories!

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, cut into 1/2 inch cubes (2 cups)
* 1-14 oz. can vegetable broth
* 2 cups milk
* 3 Tablespoons flour
* 1/2 teaspoon salt
* dash of cayenne pepper
* 1/4 cup green onions, sliced (for garnish)

Directions:
* Melt margarine/butter in large saucepan over medium heat. Add onion, celery, and garlic; cook and stir 3-4 minutes, or until vegetables are crisp and tender. Add all potatoes and broth. Bring to a boil. Reduce heat to low; cover and simmer 15-20 minutes, or until potatoes are tender.

* In a medium bowl, combine 1/2 cup of the milk and flour; mix until smooth. Stir in remaining milk, salt, and cayenne pepper until well mixed. Stir into soup; cook over medium heat for 3-5 minutes or until bubbly and thickened, stirring constantly.

* To serve, ladle soup into four individual soup bowls. Sprinkle with green onions.