Cucumber Soup with Leeks and Celery

Ingredients

• 1.5 cups baking potato diced peeled
• 0.5 cup celery diced
• 0.3 cup cucumber diced
• 2 cups cucumber cubed peeled
• 0.8 cup leek thinly sliced
• 0.3 cup yogurt plain low-fat
• 2 cups low-salt chicken broth 
• 2 teaspoons butter 
• 0.1 teaspoon pepper 
• 0.5 teaspoon salt 
• 1 cup water 

Equipment

• food processor
• bowl
• frying pan
• ladle
• blender

Directions

1. Melt margarine in a large nonstick skillet over medium heat.
2. Add cucumber, leek, and celery; cover, reduce heat to low, and cook 10 minutes or until vegetables are tender, stirring occasionally.
3. Add broth, potato, water, salt, and pepper; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until potato is tender.
4. Place cucumber mixture in a blender or food processor, and process until vegetables are finely chopped. Ladle soup into bowls, and top each serving with 1 tablespoon diced cucumber and 1 tablespoon yogurt.