4 tablespoons butter
1 onion, diced
4 tablespoons flour
2 cups vegetable or chicken broth
2 cups whole milk (warmed)
1 teaspoon dried thyme
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon black pepper
1 can (15 oz.) Libby's Mixed Vegetables, drained
1 can (15 oz.) Libby's Sliced White Potatoes, drained
6 cooked sweet potatoes, sliced down middle
1. In large pot, melt butter over medium. Add onion; cook 3 minutes. Stir in flour to form roux; cook 1 minute.
2. Whisk in broth, milk, thyme, bay leaf, salt and pepper. Bring to boil, then reduce heat and simmer 10 minutes.
3. Stir in vegetables and potatoes. Remove bay leaf. Serve over sweet potato.