Ingredients
- 1 lb potato
- peeled and diced
- 20 ounces chicken broth
- 2 green onions
- sliced
- 1 cucumber
- unpeeled and diced
- 1 cup plain yogurt
- 1 teaspoon garlic
- chopped
- 1 teaspoon salt
- 1 dash pepper
Instructions
- Put potatoes in sucepan with chicken broth and onion.
- Bring to a boil.
- Simmer 10 minutes covered, until tender.
- Add cucumber and cook 3 minutes more.
- Use stick to blend smooth.
- Add yogurt, salt and pepper.
- Blend again.
- Chill.
- VARIATION:.
- Add 1-2 cups more broth for thinner soup.
- Substitute asparagus for cucumber -- or broccoli -- or spinach leaves.
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