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.

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