Potato Yogurt Soup Recipe

• 1 sm. onion, sliced
• 3 green onions, sliced
• 1 clove garlic, crushed
• 2 tbsp. butter, melted
• 2 med. potatoes, sliced (about 3/4 lb.)
• 1 1/2 c. water
• 1/4 to 1/2 teaspoon dry rosemary
• 2 teaspoon chicken-flavored bouillon granules
• 1/2 c. warm water
• 1 (8 ounce.) carton plain yogurt

1. Cook onions and garlic in butter in a Dutch oven over medium-high heat, stirring constantly till tender.
2. Add in potatoes and 1 1/2 c. water.
3. Bring to a boil over medium heat; cover, reduce heat and simmer 12 to 15 min or possibly till potatoes are tender.
4. Carefully spoon potato mix and rosemary into container of an electric blender; process till smooth.
5. Return to Dutch oven.
6. Dissolve bouillon granules in 1/2 c. warm water.
7. Add in to potato mix.
8. Cook over low heat till thoroughly heated, stirring occasionally.
9. With a wire whisk, stir in yogurt (at room temperature).
10. Serve immediately.
11. Yield: 3 1/4 c..
12. MICROWAVE DIRECTIONS: Place onions, garlic, and butter in a 2 1/2 qt casserole.
13. Cover with heavy-duty plastic wrap; fold back a small edge to allow steam to escape.
14. Microwave at HIGH 3 to 5 min or possibly till tender.
15. Add in potatoes and 1 1/2 c. water; cover and microwave at HIGH 10 to 14 min or possibly till potatoes are tender, stirring once.
16. Spoon potato mix and rosemary into container of an electric blender; process till smooth.
17. Return to casserole.
18. Dissolve bouillon granules in 1/2 c. warm water; add in to potato mix.
19. Microwave at HIGH 5 min or possibly till thoroughly heated.
20. With a wire whisk, stir in yogurt (at room temperature).
21. Serve immediately.

onion, green onions, clove garlic, butter, potatoes, water, rosemary, chickenflavored bouillon granules, warm water, yogurt

Taken from cookeatshare.com/recipes/potato-yogurt-soup-54409 (may not work)