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.