Creamy Radish Zoup

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2 tablespoons extra-virgin olive oil

2 cups sliced radishes (from 2 bunches), divided

½ cup chopped onion

1 medium Yukon Gold potato (about 8 ounces), peeled and cut into 1-inch cubes

2 cups low-fat milk

½ teaspoon salt

¼ to ½ teaspoon white or black pepper

¼ cup reduced-fat sour cream

1 tablespoon chopped fresh radish greens or parsley

Note: Ingredients may have been altered from the original.

Directions at eatingwell.com

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