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Potato Yogurt Soup Recipe
|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)|
|Plain yogurt||1 Cup (16 tbs)|
|White pepper||To Taste|
|Fresh dill sprigs/Chopped parsley||4|
Serving size: Complete recipe
Calories 1276 Calories from Fat 495
% Daily Value*
Total Fat 56 g86.4%
Saturated Fat 34.4 g172.2%
Trans Fat 0 g
Cholesterol 160 mg
Sodium 2047.9 mg85.3%
Total Carbohydrates 172 g57.3%
Dietary Fiber 21.4 g85.4%
Sugars 37 g
Protein 34 g68.1%
Vitamin A 250.6% Vitamin C 267.6%
Calcium 92.2% Iron 54.1%
*Based on a 2000 Calorie diet
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.
Garnish each serving with a sprig of fresh dill or a sprinkling of chopped parsley.