Potato & Tomato Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Olive oil,
1 medium: Onion, chopped
3 Cloves: garlic, chopped
4 cup: Chicken stock or canned chicken broth,
4 medium: Potatoes, peeled and sliced thin
1 lbs: Italian tomatoes, fresh or canned, roughly
Chopped, with their liquid
1/2 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.
Source from luhu.jp
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.
Source from luhu.jp