Potato and tomato soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 1 | medium | Onion,chopped |
| 3 | Cloves garlic, chopped | |
| 4 | cups | Chicken stock or canned chicken broth |
| 4 | mediums | Potatoes, peeled and sliced thin |
| 1 | pounds | Italian tomatoes, fresh or canned, roughly |
| Chopped, with their liquid | ||
| ½ | cup | Fresh 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.