Potato-Watercress Soup

• 2 teaspoons olive oil
• 1 cup finely chopped onion
• 3 garlic cloves, minced
• 3 cups cubed peeled Yukon gold or baking potato
• 3 cups low-salt chicken broth
• 2 cups water
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup plain fat-free yogurt
• 3/4 cup minced trimmed watercress or thinly sliced spinach leaves
• 1/4 cup (1 ounce) grated Gruyere or Swiss cheese

1. Heat olive oil in a large saucepan over medium-high heat. Add onion and garlic, and saute 4 minutes or until onion is tender. Stir in potatoes, broth, water, salt, and pepper, and bring to a boil. Cover, reduce heat, and simmer 30 minutes or until potatoes are tender.
2. Place potato mixture in a blender, and process until smooth. Add yogurt, and process just until blended. Stir in watercress and cheese; stir until cheese melts.

olive oil, onion, garlic, gold, lowsalt, water, salt, pepper, yogurt, gruyuere

Taken from www.myrecipes.com/recipe/potato-watercress-soup (may not work)