2 Tbsp. butter flavor Crisco
3/4 c. chopped onions
1 large baking potato, peeled
and diced (1 1/2 c.)
4 chicken flavor bouillon
1 bay leaf
1 tsp. dried basil
1/4 tsp. pepper
1 (28 oz.) can whole tomatoes
4 Tbsp. tomato paste
1 tsp. sugar
Melt butter flavor Crisco in 3 quart saucepan. Add
onion. Saute 5 minutes over medium heat. Stir occasionally.
Add potato, bouillon cubes, 3 1/2 cups water, bay leaf, basil
and pepper. Cover. Simmer 15 minutes. Add tomatoes with
juice, tomato paste and sugar to saucepan with potatoes. Stir
well. Cover. Simmer 20 minutes. Remove bay leaf. Puree in
blender small batches of potato tomato mixture until smooth.
Serve topped with sour cream and parsley. Makes 6 to 8 serv-
Tip: Soup can be made several days ahead of time.
Refrigerate. Soup can be served cold or reheat at serving
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