Peel the cucumbers (remember to keep a few slices for decoration) and the potatoes, then cut into cubes.
Thinly slice the onion and let it brown with a little oil in a saucepan.
Add the vegetables, cover with the broth and simmer for 20-30 minutes (check the cooking of the potatoes with the prongs of a fork).
Blend with the blender, then add the Greek yogurt and season with salt.
If you prefer a thicker consistency, put it back on low heat and let it thicken.
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