POTATO & TOMATO SOUP

      Title: POTATO & TOMATO SOUP
  Categories: Soups, Vegetables
       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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