1 sm. onion, sliced
3 green onions, sliced
1 clove garlic, crushed
2 tbsp. butter, melted
2 med. potatoes, sliced (about 3/4 lb.)
1 1/2 c. water
1/4 to 1/2 tsp. dried rosemary
2 tsp. chicken-flavored bouillon granules
1/2 c. hot water
1 (8 oz.) carton plain yogurt

Cook onions and garlic in butter in a Dutch oven over medium-high heat, stirring constantly until tender. Add potatoes and 1 1/2 cups water. Bring to a boil over medium heat; cover, reduce heat and simmer 12 to 15 minutes or until potatoes are tender. Carefully spoon potato mixture and rosemary into container of an electric blender; process until smooth. Return to Dutch oven. Dissolve bouillon granules in 1/2 cup hot water. Add to potato mixture. Cook over low heat until thoroughly heated, stirring occasionally. With a wire whisk, stir in yogurt (at room temperature). Serve immediately. Yield: 3 1/4 cups.

MICROWAVE DIRECTIONS: Place onions, garlic, and butter in a 2 1/2 quart casserole. Cover with heavy-duty plastic wrap; fold back a small edge to allow steam to escape. Microwave at HIGH 3 to 5 minutes or until tender. Add potatoes and 1 1/2 cups water; cover and microwave at HIGH 10 to 14 minutes or until potatoes are tender, stirring once. Spoon potato mixture and rosemary into container of an electric blender; process until smooth. Return to casserole. Dissolve bouillon granules in 1/2 cup hot water; add to potato mixture. Microwave at HIGH 5 minutes or until thoroughly heated. With a wire whisk, stir in yogurt (at room temperature). Serve immediately.