Potato Tomato Soup

• 1 tablespoon extra virgin oil
• 1 chopped medium onion
• 2 stalks celery
• 1 pound russet pototoes cubed
• 32 oz soup broth
• 28 oz can of crushed tomatoes
• 2 teaspoons dried basil
• garlic salt and peppe to taste
• 3 cups of lightly packed spinach coarsely chopped

1. Heat oil in a large saucepan (soup pot), add onion and cook over med. heat for 5 minutes to lightly brown.
2. Stir in celery,potatoes, broth and tomatoes. Bring to a boil and reduce heat and simmer covered for 30 minutes.
3. Let cool slightly, then puree in a blender or food processor till smooth, pour back into saucepan (pot) and stir in basil and let cook for an additional 5 minutes.
4. Add seasoning and add spinach and cook for an additional 2 minutes till the spinach wilts.

extra virgin oil, onion, stalks celery, pototoes, tomatoes, basil, garlic

Taken from www.epicurious.com/recipes/member/views/potato-tomato-soup-50025390 (may not work)