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6 cups chicken stock
3 cups potatoes -- sliced
1 bunch green onions -- sliced, reserve tops
18 ounces artichoke hearts -- (frozen) thawed
1/4 teaspoon red pepper
1 cup low-fat yogurt
Bring stock to boil. Add potatoes, onions, artichoke hearts, salt and pepper. Bring back to boil and cook until tender, approximately 8 to 10 minutes. Remove from heat.
Fill blender half full and puree. Strain to remove strings. Return mixture to pot and heat. Stir in yogurt. May be served hot or cold. Yield: Serves 6
Reduce sodium by using half regular chicken broth and half low-sodium broth.
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