Title: Potato and Tomato Soup
Categories: Soup Vegetable
Yield: 6 Servings

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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