Potato-tomato soup

Yield: 6 Servings

Measure Ingredient
3 larges Potatoes
6 cups Water
1 teaspoon Salt
1 large Onion; chopped
1 \N Clove garlic; minced
4 tablespoons Salad oil
1 can (8-oz) tomato sauce
½ cup Shredded cheese

Peel and dice potatoes, add water and salt, and cook until tender. Mash.

Saut‚ onion and garlic in salad oil; add to potatoes. Stir in hot sauce and reheat just before serving, add cheese, blending into mixture as it melts.

Yield: 6 to 8 servings.

From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, .

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