Recipe: Potato and Tomato Soup

Title: Potato and Tomato Soup
Categories: Soups, Vegetables
Servings: 6

1 tb Olive oil
1 md Onion,chopped
3 Cloves garlic, chopped
4 c Chicken stock or canned
-chicken broth
4 md Potatoes, peeled and sliced
-thin
1 lb Italian tomatoes, fresh or
-canned, roughly
Chopped, with their liquid
1/2 c Fresh basil leaves, coarsely
-chopped

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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