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Cilantro Soup with Greek Yogurt

Name: Cilantro Soup with Greek Yogurt
Prep time: 20 min
Total time: 1 h
Yield: 10
Ingredients: 2 tablespoons butter or margarine; 2 cups sliced celery; 1 large onion, finely chopped (1 cup); 3 cups peeled, chopped Idaho potatoes (2 large); 4 cups Progresso™ chicken broth; 1 teaspoon chicken bouillon granules; 1 teaspoon salt; 1/8 teaspoon pepper; 1/2 cup lightly packed fresh cilantro; 2/3 cup half and half; 1 container (6 oz)Yoplait® Greek plain yogurt; 5 corn tortillas, 5 1/2-inch diameter, cut half, sliced into thin strips; Fresh cilantro leaves, if desired

Prep 20 min
Total 60 min
Ingredients 13
Servings 10

Chicken broth, cilantro and yogurt come together in this tasty soup - a perfect side dish.

Ingredients

2 tablespoons butter or margarine
2 cups sliced celery
1 large onion, finely chopped (1 cup)
3 cups peeled, chopped Idaho potatoes (2 large)
4 cups Progresso™ chicken broth
1 teaspoon chicken bouillon granules
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup lightly packed fresh cilantro
2/3 cup half and half
1 container (6 oz)Yoplait® Greek plain yogurt
5 corn tortillas, 5 1/2-inch diameter, cut half, sliced into thin strips
Fresh cilantro leaves, if desired

Directions

1

In 5-quart Dutch oven, heat butter over medium-high heat. Stir in celery and onion. Cook 10 minutes, stirring frequently, until vegetables are tender. Add potatoes, broth, bouillon, and pepper. Bring mixture to a boil; reduce heat to medium-low. Cover; simmer 30 minutes, stirring occasionally, until potatoes are tender. Let cool15 minutes before processing in food processor.
2

Meanwhile, heat oven to 400°F. Spread tortilla strips on large baking sheet. Spray strips with cooking spray. Bake 10 minutes, stirring after 5 minutes. Let cool.
3

In blender or food processor, place cilantro and one-fourth of soup mixture. Cover; blend on high speed until smooth, scraping down sides of blender if needed. Repeat in 3 batches with remaining soup. Return mixture to Dutch oven.
4

In small bowl, combine half and half and yogurt. Stir into soup. Heat over medium heat, stirring with whisk; until blended and hot (do not boil).
5

Top each serving with tortilla strips and cilantro.