Potato Soup with Yogurt

Potato soup with yogurt is a traditional recipe, full of flavors and nostalgia, reminding us of the abundant family meals. This soup is not only nourishing but also comforting, with a rich taste and creamy texture thanks to the yogurt. Let's discover together how to prepare this delicacy step by step!

Preparation time:
- Active time: 15 minutes
- Boiling time: 40-45 minutes
- Total time: 1 hour
- Number of servings: 6

Ingredients:
- 500 g chicken back and neck (cut into pieces of about 3 cm)
- 1 large onion, finely chopped
- 5 carrots, peeled and diced
- 1/2 green bell pepper, diced
- 1/2 red bell pepper, diced
- 1 celery stalk, finely chopped
- A handful of lovage leaves, finely chopped
- 200 g potatoes, peeled and diced
- 400 ml yogurt (preferably Greek for a creamier texture)
- 1.5 l water
- 1 teaspoon vegeta
- 1 teaspoon salt (or to taste)

Cooking instructions:

1. Preparing the ingredients: Start by peeling and chopping all the vegetables. Make sure the chicken is cut into suitable pieces so that it cooks evenly. This will ensure a soup with a rich flavor.

2. Boiling the meat: In a large pot, add the chicken pieces and 1.5 liters of water. Add a teaspoon of salt and place the pot over medium heat. When the water begins to boil, skim off the foam that forms on the surface with a ladle. This step is essential for obtaining a clear and tasty soup.

3. Adding the vegetables: Once you have skimmed off the foam, add the onion, carrots, bell peppers, and celery. Let the vegetables boil together with the chicken for 20-25 minutes. Here, the flavors begin to reveal and combine, creating a delicious base for your soup.

4. Potatoes and seasonings: After the vegetables have boiled, add the diced potatoes and a teaspoon of vegeta. Let the soup boil for another 15-20 minutes until the potatoes are soft. You can check this with a fork – if it goes in easily, the potatoes are ready!

5. Preparing the yogurt: In a separate bowl, stir the yogurt well to homogenize it. This will add a creamy and tangy note to the soup, giving it a refined taste. You can also add a little lemon juice here if you want an even fresher flavor.

6. Finalizing the soup: Once the soup is ready, remove it from the heat and let it rest for a few seconds. This step allows the flavors to settle. Then, add two tablespoons of soup over the mixed yogurt. This helps temper the yogurt so that it doesn't curdle. Mix well, then pour the mixture back into the pot, stirring constantly. Do not put the soup back on the heat after this step.

7. Serving: Finally, add the finely chopped lovage leaves for an extra flavor boost. Serve the soup hot, alongside a slice of fresh bread or croutons. You can also add a spoonful of sour cream on top for a more elegant appearance and an even richer taste.

Practical tips:
- Choosing the meat: Using chicken back and neck is an excellent choice, as they are richer in collagen, providing a more consistent soup. You can also use chicken breast, but the flavor will be milder.
- Vegetables: You can vary the vegetables by adding, for example, zucchini or green beans. Each addition will bring a new aspect and a different taste to your soup.
- The yogurt: Choose a high-quality yogurt, such as Greek yogurt, for a creamier result. You can also experiment with flavored yogurts, but make sure the flavors match those of the soup.

Calories and nutritional benefits:
This potato soup with yogurt is a healthy option, full of vegetables and protein. A serving has about 250-300 calories, depending on the amount of meat and yogurt used. It is rich in vitamins A and C, as well as protein, thanks to the chicken. Additionally, yogurt brings beneficial probiotics for digestive health.

Frequently asked questions:
- Can I use other types of meat?: Yes, you can adapt the recipe using pork or beef, but the cooking time will vary.
- How can I make the soup spicier?: Add a little chili pepper or spices like cayenne pepper for an extra flavor boost.
- Can the soup be frozen?: Yes, the soup can be frozen, but it is recommended to add the yogurt only before serving, to avoid curdling.

Delicious combinations:
Potato soup with yogurt pairs perfectly with a fresh green salad or a cabbage salad. You can also accompany the soup with a glass of dry white wine or fresh lemonade to complete the meal.

Personal note:
This potato soup with yogurt recipe is a childhood memory when my mother used to make soup every Sunday. Its comforting taste reminds me of the moments spent around the table with family. Whether you prepare it for a family meal or to impress guests, this soup will surely bring smiles to the faces of your loved ones.

Enjoy cooking and savor every spoonful of this delicious potato soup with yogurt!

 Ingredients: -the back and neck of a chicken (cut into about 3 cm pieces) -1 onion -5 carrots -1/2 green bell pepper -1/2 red bell pepper -1 stalk of celery (finely chopped) -a handful of lovage leaves, finely chopped -200 g potatoes -about 400 ml yogurt -1.5 l water -vegetable seasoning -salt