Pattypan Potato Soup

I recently bought a ten-pound bag of potatoes, which is twice what I normally buy, but the grocery store employees were having a nice, leisurely chat while "restocking" the five-pounders, and I wasn't in the mood to interrupt them. So I figured I ought to make potato soup, which used up about a pound of them (only nine more to go!). I'd also bought a few pattypan squash at last week's farmer's market and needed to find a use for them (they're so cute, I couldn't resist). So I chopped them up and threw them into my pot. Once everything had gotten nice and soft, I ran the whole mess (potatoes, onion, thyme, squash, garlic, chicken stock) through the food mill, and boy was it a satisfying dinner, and healthy to boot. I added a little low-fat sour cream to our bowls before serving, but other than that there really wasn't much fat (I maybe used a quarter cup of oil to saute the onion). It was hearty and sort of sweet and nutty; all the great things about potato soup and squash combined. Hurray for last minute inventions.