About the Recipe
Ingredients
4-5 Russet Potatoes
1/2 of Sweet Onion
1/4 Cup of Green Onions
1 Medium- Large Carrot
2-3 Cups of Chicken Broth
1 Cup of Water
3/4 Cup of Greek Yogurt
1/2 Cup of Butter
1/3 Cup of Flour
Salt and pepper
Preparation
Prepare the Potatoes
-Begin by filling a pot with enough water to submerge the potatoes. Heat the water until it boils. Peel the potatoes and cut them into small cubes. Add the potatoes to the boiling water and cook until they are tender, which should take around 10 minutes. Set them aside once they are soft.
Prep the Vegetables
-Chop the onion, green onion, and carrot. Place them in a pot, then add chicken broth and water. Season with salt and pepper. Bring to a simmer and let it cook for 15 minutes to allow the flavors to meld.
Prepare the Roux
-Melt butter in a small pot over medium-low heat, gradually adding flour. Continuously whisk to dissolve all lumps and form a paste.
Blend
-As the vegetable mixture simmers, gradually incorporate the roux, whisking constantly to ensure a smooth and combined consistency. After mixing, add the potatoes and water, stirring thoroughly to fully blend all ingredients.
Add Greek Yogurt
-Stir in Greek yogurt till fully incorporated but keep the heat medium-low (high heat or boiling will cause it to curdle).
Season and serve
-Serve hot with your favorite toppings. I love adding bacon bits and cheese.
