2 tbsp. olive oil
3 lbs red skin potatoes, cubed
3 large scallions, chopped (reserve 1/4 c. for garnish)
3 cloves garlic, minced
3 medium stalks of celery, diced
1 tsp salt
1/2 tsp pepper
1/4 tsp red pepper flakes
12 oz. nonfat evaporated milk
32 oz. reduced-sodium chicken or vegetable broth
3 c. fresh sorrel, chopped
2 tbsp. fresh basil, chopped
4 slices center-cut bacon, cooked & chopped
5 oz nonfat plain Greek yogurt
10 tbsp. shredded cheddar cheese

Reduce or omit the salt and use other herbs for flavor if you're watching your sodium intake. You may also prefer to use turkey bacon and reduced-fat cheese, or omit these toppings altogether.

Preheat oven to 400 degrees F. In large bowl, toss potatoes with olive oil, scallions, garlic, celery, salt, pepper and red pepper flakes. Transfer to baking sheet and bake for 30 minutes or until potatoes are tender, stirring occasionally.

In large pot, combine potato mixture with milk, broth, sorrel and basil; heat through. Transfer about half of mixture to blender and blend until smooth; return to pot with rest of mixture. Stir to mix completely.

Serve in individual bowls, topping with a sprinkle of bacon and chopped scallion, plus a tablespoon each of yogurt and shredded cheddar cheese.

Serving Size: Makes 10 servings of approximately 1 cup each

 

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