Potato and Tomato Soup

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.

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