Title: Yogurt Potato Soup
Categories: Soup Dairy
Yield: 4 Servings

3	c	Potatoes, peeled/diced
1	c	Celery, chopped
1	c	Onion, chopped
1	c	Carrots, shredded
2	cn	Condensed chicken broth
		(10 3/4 ounce each)
1 1/2	c	Plain lowfat yogurt, room temperature
1/2	ts	Dried thyme
1/4	ts	Salt+pepper, each
6	sl	Bacon, cooked/crumbled -opt.

Combine potatoes, celery, onions, carrots and broth in 4-quart Dutch oven. Bring to boiling. Cover and simmer until vegetables are tender, about 15 mins. Place half of vegetable-liquid mixture in processor or blender. Cover and puree. Return puree to Dutch oven. Stir small amount of puree into yogurt. Combine yogurt mixture with vegetables. Stir in seasonings and bacon until well combined. Heat thru, but do not boil.

Source: Hagerstown Herald-Mail; Hagerstown, MD

From: Rammots

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