Title: Potato-Tomato Soup W/sage
Categories: Vegetable Soup
Yield: 4 Servings

1 1/2	lb	Potatoes -- peeled & diced
10		Cloves garlic -- peeled
1	tb	Sage or 3 T. fresh sage
		Leaves
2		Bay leaves
1		Onion -- coarsely chopped
1	tb	Coarse salt
4	c	Water
1	cn	Italian style tomatoes (14.5
		Oz) -- drained & chopped
2	tb	Olive oil
1/4	c	Evaporated skim milk or
		Heavy cream

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

Saute the tomatoes in the olive oil over high heat until the tomato juices thicken. Set aside. Puree potato mixture with tomatoes in a blender or food processor. Stir in the evaporated skim milk. Garnish with a fresh sage leaf. Makes 4-6 servings.

Per serving: calories: 178; fat 6gr; cholesterol 1 mg; sodium 1432mg; % cal from fat 29%

Recipe By : Knoxville News-Sentinel

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