TLC Cooking "Tomato-Potato Soup"

Tomato-Potato Soup

PREP TIME 20 minutes
COOK TIME 50 minutes

YIELD 6 servings (1 cup each)
See Cooking Videos

Tomatoes, sauteed mushrooms and onions add unexpected flavor to this creamy potato soup

INGREDIENTS

1	can (14.5 oz each) chicken broth
2	Tablespoon butter or margarine
1	can (14.5 oz ea) Hunt's® Diced Tomatoes, drained, reserve juice
3/4	Cup reduced fat (2%) milk
8	Ounce sliced fresh mushrooms
1	large yellow or white onion, chopped (1 large = about 1 cup)
1	*serving Crumbled cooked bacon, sour cream, sliced green onions, optional
1	Pound + 8 Ounce russet potatoes, peeled, cut into large chunks
1/2	Teaspoon salt
1/2	Teaspoon ground black pepper
1/2	Teaspoon dried thyme leaves

PREPARATION:

Fill large saucepan half full with water; bring to a boil over medium-high heat. Add potatoes. Reduce heat to low; simmer 25 minutes, or until tender. Drain potatoes; place in blender or food processor container. Add broth and reserved tomato juice; cover. Blend until smooth; set aside.
Melt butter in same saucepan over medium heat. Add yellow onions and mushrooms; cook and stir 5 minutes, or until onions are tender.
Stir in potato mixture. Add tomatoes, milk, salt, pepper and thyme; mix well. Cook over medium heat until heated through, stirring occasionally. Garnish with the bacon, sour cream and green onions, if desired.

This recipe appears in: Soups

NUTRITIONAL INFORMATION:

Soups are one of the easiest meals to make and perhaps that's why they are so popular. Read how to make your own soup with our recipes.

Learn how to make Dad's Meatball Soup recipe.