Colcannon Soup

1 � cups water

2 (13 �-oz.) cans no-salt-added chicken broth

3 cups (about 1 � lbs.) peeled, coarsely chopped baking potato

5 cups coarsely shredded cabbage

1 cup chopped onion

� cup 2 percent milk

� tsp. salt

� tsp. pepper

1/3 cup nonfat sour cream

Bring water and broth to boil in large Dutch oven. Add potatoes. Cover, reduce heat and simmer 20 minutes. Add cabbage and onion; cover and simmer 30 minutes or until tender. Remove from heat. Stir in the milk.

Place one-third of cabbage in blender; cover and process till smooth. Place in bowl. Repeat with remaining cabbage mixture. Return puree to pot; add salt and pepper. Cook over low heat till completely heated. Ladle soup into bowls; top with sour cream.

Makes about 2 � quarts; serves 8.