Ingredients:

1 tablespoon butter
2 medium yellow onions, peeled and sliced
2-1/2 pounds potatoes, peeled and sliced (about 6 to 7 medium)
2 cups low-fat (1 percent) milk
5 cups fat-free chicken stock
1/4 cup chopped chives
1/4 teaspoon thyme
2 cups plain low fat yogurt
1/2 teaspoon salt
Freshly ground black pepper to taste
Chopped chives for garnish (optional)

Directions

In a large pot, melt the butter, add the onions and cook over medium heat until the onions are soft and translucent. Do not brown.

Add the potatoes, milk, stock, chives and thyme. Cover and cook over medium heat for about one hour.

Puree the soup in batches in a blender or food processor, or use a hand blender right in the pan.

Add the plain yogurt and gently reheat, but do not allow to boil. Season with salt and pepper. Thin to desired thickness with milk or stock. Serve garnished with freshly chopped chives, if desired.

Recipe makes 12 servings Low Fat Potato Onion Soup.

Each 2-cup serving contains approximately:
162 calories, 3 grams fat, 11 milligrams cholesterol, 369 milligrams sodium, 24 grams carbohydrates, 10 grams protein and 2 grams fiber.

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