For 4 servings you will need:

2 med. potatoes
1 sm. cauliflower
1 c. chicken broth
1 tbsp. minced parsley
1/2 tsp. dried savory leaves
1/2 tsp. salt
1/4 tsp. white pepper
2 c. milk
3/4 c. plain yogurt
Minced parsley for garnish

Peel and quarter potatoes. Separate cauliflower into small flowerets.

Combine potatoes, cauliflower, and chicken broth in a heavy 3 to 4-quart pan. Cover and bring to boiling. Reduce heat. Simmer about 12 minutes or until potatoes are tender.

Spoon out about 1/3 of the cauliflower. Set aside.

Add parsley, savory, salt and pepper to pan. Simmer for an additional 5 minutes.

Transfer liquid and vegetables to a food processor with the steel blade or into a blender, about 1/3 at a time. Puree until smooth.

Return mixture to pan. Stir in milk and reserved cauliflower. Heat through. Stir in yogurt. Remove from heat.

Spoon into serving bowls and sprinkle with minced parsley.

Tips: Prepare this recipe in advance up returning mixture to pan. Then finish at serving time. This is also a refreshing chilled soup. It is better to puree all the cauliflower if planning to serve the soup chilled.

Good Served With: A dollop of sour cream and hot French bread or rolls.

Serve this light creamy soup as a first course for dinner or with toasted cheese sandwiches or hamburgers for lunch. The yogurt gives it a rich, distinctive flavor, but keeps the calories low.

Preparation time: 20 minutes. Cooking time: 15 minutes.