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Potato Yogurt Soup

Veggie.Lover's picture
Ingredients
  Butter/Margarine 3 Tablespoon
  Cucumber 1 , peeled, seeded, and cut into thick slices
  Thin skinned potatoes 3 Medium, peeled and cut into 1 inch chunks
  Sliced lettuce 2 Cup (32 tbs)
  Green onions and tops 4 , thinly sliced
  Vegetable stock 3 Cup (48 tbs)
  Dill weed 1 Teaspoon
  Milk 1 1⁄2 Cup (24 tbs)
  Cornstarch 2 Tablespoon
  Plain yogurt 1 Cup (16 tbs)
  Salt To Taste
  White pepper To Taste
  Fresh dill sprigs/Chopped parsley 4
Directions

In a 3-quart pan over medium heat, melt butter.
Add cucumber and potatoes and cook, stirring, for 4 minutes.
Add lettuce, onions, stock, and the 1 teaspoon dill.
Simmer, covered, until potatoes are tender (about 25 minutes).
In a blender or food processor, puree soup, a portion at a time, until smooth.
Return to pan and stir in milk.
In a small bowl, combine cornstarch and yogurt; stir into soup.
Cook, stirring, over medium heat, until hot and thickened.
Season to taste with salt and pepper.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
South American
Course: 
Appetizer
Method: 
Simmering
Restriction: 
Vegetarian
Ingredient: 
Potato
Interest: 
Healthy

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