Potato-Spinach Chowder

1 can (15 ounces) spinach or kale
1 can (14 1/2 ounces) potatoes
1/2 cup chopped green onion, divided
2 cloves garlic, chopped
1 can (14 ounces) low-sodium chicken broth
1/2 teaspoon mace
1/4 teaspoon freshly ground black pepper
1 1/4 cups plain, fat-free yogurt, divided

Mince spinach, potatoes, 1/4 cup green onion and garlic together in a food processor, using the pulsing action. Combine the spinach-potato mixture with broth in a medium saucepan. Add mace and pepper. Blend well; heat through over medium heat. Just before serving blend in 1 cup yogurt. To serve, top the chowder with dollops of the remaining yogurt and green onion.

Servings: 6