Potato Chowder

• 2 qt. beef broth, homemade, canned or granular beef bouillon
• 1 lb. medium potatoes, peeled and cut into 1/2-inch cubes
• 3 leeks, both white and green part, washed and sliced thin
• 1/4 c. plain low-fat yogurt or sour cream
• 3 tomatoes, diced
• 3 bunches parsley
• 1 bay leaf
• 1 tsp. dried thyme
• salt and pepper to taste
• 2 carrots, peeled and diced

1. Bring beef to boil, add potatoes, carrots, tomatoes, leeks, parsley bay leaf, thyme, salt and pepper.
2. Return to boil.
3. Reduce heat, cover and simmer 30 minutes.
4. When vegetables are tender, remove parsley and bay leaf.
5. Blend in yogurt or sour cream. Adjust seasonings to taste.
6. Simmer another minute.
7. The flavor of the soup is enhanced with reheating so this is a good one to make ahead.
8. Makes 4 to 6 servings.

beef broth, potatoes, leeks, yogurt, tomatoes, parsley, bay leaf, thyme, salt, carrots

Taken from www.cookbooks.com/Recipe-Details.aspx?id=758854 (may not work)