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

1. Peel and quarter potatoes. Separate cauliflower into small flowerets.

2. 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.

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

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

5. 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.

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

7. Spoon into serving bowls and sprinkle with minced parsley.