Contributed by (Adapted from www.dlife.com)

Ingredients

2 C Vegetable broth, undiluted
1 1/2 lb Potatoes, washed and cubed
1 medium Celery stalks, sliced
1 medium Shallot, coarsely chopped
1 medium Cucumber, peeled, seeded, and cubed
1 C plain nonfat Yogurt
1/4 tsp Salt
1/8 tsp Black pepper

Instructions

In a medium saucepan combine broth and potatoes, and bring to a boil. Reduce heat, and simmer 15 minutes or until potato is tender. Remove from heat, and let cool. Coat a medium skillet with cooking spray; place over medium high heat until hot. Add celery and shallot, and cook 3 minutes or until tender (do not brown), stirring often. Remove from heat, let cool 5 minutes. Position knife blade in food processor bowl. Add potato mixture, celery mixture, and cucumber; process until smooth. Transfer pureed mixture to a medium bowl, stir in yogurt, salt, and pepper. Cover and chill at least 1 hour

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