Potato soup...made with yogurt

Remember when I posted that terrific recipe last week for making your own yogurt?  I got a little carried away, and made half a gallon of the stuff.

 

After our friend Olga reminded me that the French use yogurt in all sorts of recipes, I decided to use some in last night’s potato soup.  Turns out that yogurt and potato soup go very well together.  The yogurt adds a nice tang to the soup.

I also used a little minced ham.  If you don’t have any on hand, feel free to leave the ham out entirely.  And, if you’re feeling like making the dish entirely vegetarian, just use vegetable broth instead of the chicken broth.

Potato soup

1/2 cup minced onion (about half of a large onion)

1 tablespoon olive oil

1 cup chopped cooked ham

3 – 4 cloves garlic, minced

4 cups potatoes, peeled and minced (about 4 medium potatoes)

1 cup dry white wine

3 cups chicken broth

1/2 teaspoon ground black pepper

1/2 teaspoon red pepper flakes

1/2 teaspoon salt (or to taste)

1 teaspoon Herbs de Provence

1 cup cubed American-style cheese (i.e Velveeta)

1-1/2 cups yogurt

Saute the chopped onion in the olive oil until soft and translucent.  Stir in the minced ham, garlic, and potatoes.  Cook, stirring occasionally, for about 5 minutes.  Stir in the white wine, chicken broth, black pepper, red pepper flakes, salt, and the Herbs de Provence.  Cook over medium heat, until the potatoes are cooked through.  Use a potato masher or a fork to mash the potatoes while still in the pan.  Add the cubed American cheese, and stir until melted.  Stir in the yogurt.  Cook, over low heat, for about 10-15 minutes.  Serves 6.

About these ads