Potato Soup Recipe: Velvety Yukon Golds

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 2 stalks celery, sliced thin
• 1 large carrot, peeled and shredded
• 3 cloves garlic, minced
• 2 lbs Yukon Gold potatoes, peeled and cubed into 1/2 inch pieces
• 1 lb Russet potatoes, peeled and cubed into 1/2 inch pieces
• 6 cups low-sodium vegetable or chicken bone broth
• 1 tsp dried thyme
• 1 bay leaf
• 1 tsp sea salt
• 1/2 tsp cracked black pepper
• 1 cup plain 2% Greek yogurt
• 1/4 cup fresh chives, minced