3 c. peeled, diced potatoes
1 c. chopped celery
1 c. chopped onion
1 c. shredded carrot
2 cans (10 3/4 oz. each) condensed chicken broth
1 1/2 c. plain low fat yogurt, room temperature
1/2 tsp. thyme
1/4 tsp. salt
1/4 tsp. pepper
6 slices bacon, cooked, crumbled

In 4 quart Dutch oven, combine potatoes, celery, onion, carrots and chicken broth; bring to boil. Cover, simmer 15 minutes or until vegetables are tender.

Place half the vegetable - liquid mixture in wok bowl of food processor or blender. Cover, process until pureed. Return pureed vegetables to Dutch oven.

Stir small amount of hot vegetable mixture into yogurt. Combine yogurt mixture with vegetables and broth. Stir in seasonings and bacon until well combined. Heat through, but do not boil. 8 servings.