Saute chopped green onions in butter in 2 quart saucepan until soft. Add potatoes and broth. Simmer for 20 minutes. Puree, 1/2 at a time, in blender. Return to saucepan. Stir 2 tablespoons pureed potato mixture into yogurt. Add yogurt to pureed potato mixture. Stir in pea pods, water chestnuts and seasonings. Bring to a boil over medium heat. Serve in individual bowls. Garnish with green onions. 8 servings.
By Robin from Washington, IA
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