Tomato Potato Soup
- 4 cups vegetable broth
- 2 onions, medium chopped
- 2 potatoes, medium, pared and cubed
- 2 tomatoes, medium, peele and chopped
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried oregano leaves
- 1/2 cup whipping cream
- 1/8 cup chives, for garnish
- In large 2-3 quart pot, bring broth to boiling. Add onions, potatoes and tomatoes. Reduce heat. Simmer until vegetables are tender.
- Puree the vegetables in blender, processing smll amounts ata time, or puree in food processor. Whilevegetables are processing, add theflour. Process until flour isblended in smoothly.
- Return soup to pot. Bring to boiling, cook, stirring utnil thickened.
- Add salt, oregano and pepper. Stir in the cream. Reheat slowly. Do not boil. erve, garnished with chives.
- Good served as a first course for a meal of roast beef and salad, or serve as a main course for lunch or supper along with crusty wheat or ry bread.
vegetable broth, onions, potatoes, tomatoes, allpurpose, salt, pepper, oregano, whipping cream, chives
Taken from www.food.com/recipe/tomato-potato-soup-364433 (may not work)