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TOMATO-POTATO SOUP

Active Time : 50 Minutes
Total Time : 50 Minutes
Serves : 6
INGREDIENTS
  • 1-1/2 pounds russet potatoes, peeled, cut into large chunks
  • 1 can (14 oz each) chicken broth
  • 1 can (14.5 oz each) Hunt's® Diced Tomatoes, drained, reserve juice
  • 2 tablespoons butter or margarine
  • 1 1 large = about 1 cup large yellow or white onion, chopped
  • 8 ounces sliced fresh mushrooms
  • 3/4 2% cup reduced fat
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried thyme leaves
  • Crumbled cooked bacon, sour cream, sliced green onions, optional
DIRECTIONS

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.