Source: dLife

Plain nonfat yogurt, cucumber, and potatoes give this soup its delicious flavor.

Servings

2 cup fat free reduced sodium chicken broth , undiluted
2 medium russet potato , peeled and cubed
1 cooking spray
1 medium celery stalks , sliced
1 medium shallots , coarsely chopped
1 medium cucumber , peeled, seeded, and cubed
1 cup plain nonfat yogurt
0.25 tsp salt
0.12 tsp black pepper

1 In a medium saucepan combine broth and potato, and bring to a boil.
2 Reduce heat, and simmer 15 minutes or until potato is tender. Remove from heat, and let cool.
3 Coat a medium nonstick skillet with cooking spray; place over medium high heat until hot.
4 Add celery and shallot, and cook 3 minutes or until tender (do not brown), stirring often. Remove from heat, let cool 5 minutes.
5 Position knife blade in food processor bowl. Add potato mixture, celery mixture, and cucumber; process until smooth.
6 Transfer pureed mixture to a medium bowl, stir in yogurt, salt, and pepper. Cover and chill at least 1 hour.

Use a vegetable peeler to remove the tough strings from celery.