Yayla Çorbası Turkish Yogurt Soup with Velibah

Ingredients

• 4 cups water
• 1 tablespoon plus 1/4 teaspoon kosher salt, divided, plus more to taste
• 1 small russet potato, peeled and cut into 1-inch pieces (about 1 1/4 cups)
• 1 tablespoon olive oil
• .025 cup finely chopped yellow onion
• 1 ½ ounces feta cheese, crumbled into small pieces (about ⅓ cup)
• ¼ teaspoon black pepper
• ¼ teaspoon crushed red pepper

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