Potato and tomato soup

6 servings

Ingredients

QuantityIngredient
1tablespoonOlive oil
1mediumOnion,chopped
3Cloves garlic, chopped
4cupsChicken stock or canned chicken broth
4mediumsPotatoes, peeled and sliced thin
1poundsItalian tomatoes, fresh or canned, roughly
Chopped, with their liquid
½cupFresh basil leaves, coarsely chopped

Directions

Heat the olive oin in Dutch oven; add the garlic and onions and sauce gently until soft. Add the chicken stock and potatoes. Bring to a boil, then simmer gently for 15 to 20 minutes or until the potatoes are tender. Add the tomatoes and basil. Cook for about 5 minutes.

Serves 6.

[Mid-Atlantic Country; January 1992] Posted by Fred Peters.