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Recipe: Tomato Potato Soup

This soup is the best for a rainy or an autumn night. It was extremely popular on my Facebook page back in September 2014 and now it's on my blog for all to see!

2 tbsp butter 2 onions chopped 4 cups potatoes, peeled cubed 1.5 cups chopped celery 1.5 cups chopped carrots 2 cloves garlic, minced Add Italian seasoning, OR basil, oregano, and parsley. Pan fry all of the above in butter for 5-10 minutes. Add 2 cups milk 1 can (19 oz.) diced tomatoes 1.5 cups chicken broth, double strength Salt and pepper to taste Optional: 2 tbsp tomato paste Bring it to a boil and then simmer until vegetables are cooked.

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