This is my go to recipe with a few minor changes. I use a carton of broth and cook the potatoes in only the broth for that step. When the potatoes are cooked I will add in whatever dairy (milk, cream) or both until the consistency and color is right. Boiling the milk in soups can make the milk separate. I don't add yogurt or sour cream to this soup unless as a topping. It stores better this way. Prefer to reheat on the stove and add more liquid as it will be very thick.
