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

1 1/2	lb	Potatoes -- peeled and
		Chopped
10		Cloves garlic -- peeled
1	tb	Dried sage -- crumbled
2		Bay leaves
1		Onion -- peeled and chopped
1/2	tb	Coarse salt
4	c	Water
1		14-oz can
2	tb	Olive oil
1/4	c	Evaporated milk [ed.--I use
		Nonfat dry]
		Tomatoes -- drained and
		Chopped

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.

previous

next