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. >From A Votre Sante BY: Greater Baton Rouge Health Care Alliance-1988 Recipe by: LYNDA D. PERRY Posted to MC-Recipe Digest V1 #857 by Emily Griffin
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|Serving Size: 1 Serving (690g)|
|Recipe Makes: 6|
|Calories from Fat: 60 (20%)|
|Amt Per Serving||% DV|
|Total Fat 6.6g||9 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 16.8mg||5 %|
|Sodium 800.1mg||28 %|
|Potassium 1255.2mg||33 %|
|Total Carbohydrate 42.5g||13 %|
|Dietary Fiber 6.5g||26 %|
|Sugars, other 36.1g|
|Protein 18.7g||27 %|
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Calories per serving: 299
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