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Title: Potato-Tomato Soup with Sage
Categories: Soup Vegetarian
Yield: 1 Servings

1 1/2lbPotatoes -- peeled and
10 Cloves garlic -- peeled
1tbDried sage -- crumbled
2 Bay leaves
1 Onion -- peeled and chopped
1/2tbCoarse salt
1 14-oz can
2tbOlive oil
1/4cEvaporated milk [ed.--I use
  Nonfat dry]
  Tomatoes -- drained and

Combine the potatoes, garlic, sage, bay leaves, onion, salt and water in a large saucepan. Bring to a boil, then lower heat and simmer until the potatoes are tender, about 10 to 12 minutes after water comes to a boil.

Saute the tomatoes in the olive oil in a skillet over high heat, until the tomato juices thicken. Set aside. Puree the potato mixture (in two batches) with the tomatoes in a food processor or blender. Pour back into saucepan and stir in the evaporated milk; bring back up to serving temperature.