Instructions: Pour red peppers with juice into a 2- to 3-quart pan. Add chicken broth, chopped onion, and sliced russet potato. Boil gently, covered, until potato begins to fall apart, about 20 minutes.

Puree soup in a blender or food processor, reheat if necessary, then ladle into bowls. Add plain nonfat yogurt and salt to taste.

This recipe yields 4 servings.

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