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Go60 YUM - recipes and the joys of dining
Share your recipes September 2013

Food Ventures

Potato Tomato Soup

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Makes 4 to 6 servings


1 tablespoon extra virgin olive oil

1 medium onion, chopped

2 stalks celery, sliced

1 pound russet potatoes, peeled and cubed

1 (32 ounce) container chicken broth

1 (28 ounce) can crushed tomatoes

2 teaspoons dry basil

Garlic salt and freshly ground pepper to taste

3 cups lightly packed fresh spinach, coarsely chopped


Heat oil in a large saucepan; add onion and cook over medium heat for 5 minutes to lightly brown. Stir in celery, potatoes, broth and tomatoes. Bring to a boil; reduce heat and simmer, covered, for 30 minutes. Let cool slightly, then puree in a blender or food processor until smooth. Pour back into saucepan and stir in basil, garlic salt and pepper; cook for 5 minutes. Check seasonings, then add spinach and cook a minute or two more to wilt spinach.

For added Italian flavor, add a small swirl of basil pesto and a sprinkle of Parmesan cheese to each bowl.

Ann's Article:

Potatoes –Naturally Nutritious Comfort Food


Ann Hattes travels far and wide in search of interesting food adventures.

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