Potato Yogurt Soup
Cozy up with a bowl of creamy Potato Yogurt Soup, a delightful twist on classic comfort food. This easy-to-make recipe combines the earthy richness of potatoes with the tangy brightness of plain yogurt, creating a velvety texture that's both satisfying and refreshing. Infused with aromatic garlic, onion, and warming spices like cumin and paprika, this soup is a flavor-packed meal that comes together in just 40 minutes. A hint of fresh lemon juice adds a zesty touch, while dill leaves provide a fresh herbal finish. Perfect for chilly evenings or as a lighter meal, this nutritious soup pairs beautifully with crusty bread or a crisp side salad. Simple, wholesome, and utterly delicious, Potato Yogurt Soup is destined to become your next go-to recipe!
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Recipe Information
Ingredients
- 4 medium-sized (about 600g) potatoes
- 1 medium-sized onion
- 2 cloves garlic
- 4 cups vegetable broth
- 1.5 cups plain yogurt
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 0.5 teaspoon paprika
- 1 teaspoon (adjust to taste) salt
- 0.25 teaspoon (adjust to taste) black pepper
- 2 tablespoons (chopped) fresh dill
- 1 tablespoon fresh lemon juice
- 1 cup (optional, for thinning) water
Instructions
Peel the potatoes and cut them into small cubes. Set aside.
Finely chop the onion and garlic.
In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté for 3-4 minutes until softened and fragrant.
Add the ground cumin and paprika to the pot, stirring for 1 minute to toast the spices.
Add the cubed potatoes to the pot and stir to coat with the spices.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes or until the potatoes are tender when pierced with a fork.
Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, let the soup cool slightly and blend it in batches using a standard blender.
Once blended, stir in the plain yogurt, lemon juice, salt, and black pepper. If the soup is too thick, add up to 1 cup of water to reach your desired consistency.
Return the pot to low heat and warm the soup gently, ensuring it does not boil to prevent the yogurt from curdling.
Taste and adjust seasoning as needed.
Ladle the soup into bowls and garnish with freshly chopped dill. Serve warm with crusty bread or a side salad.
Nutrition Facts
Calories |
678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.4 g | 16% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 1151 mg | 50% | |
| Total Carbohydrate | 127.5 g | 46% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 13.5 g | ||
| Protein | 20.7 g | 41% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 281 mg | 22% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 2901 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
