Low-Fat Colcannon

1/2 head of green cabbage, chopped
3 medium baked potatoes (leftover or cook your own), diced
1/4 cup instant potato flakes
3/4 cup 2% milk
4 tbsp real bacon bits
4 tbsp chopped scallions
water, as needed

Mix all ingredients except potato flakes, bacon bits, and scallions in dutch oven or saucepan set to medium heat. Add a little water if ingredients seem to dry. Heat through and blend with an immersion blender/food processor/hand mixer until soup is smooth but still has some texture. Add enough potato flakes to thicken soup. Garnish with scallions & bacon bits. Can also add cooked celery or carrot to soup.
Makes 4 very generous servings.

Number of Servings: 4

Recipe submitted by SparkPeople user DPLOSES.