Good recipe for a tomatoey potato soup?

good for someone sick? ive been eating chicken noodle and im kinda getting tired of it.


(if theres any stock in the recipe, i will need the measurement in cups)Good recipe for a tomatoey potato soup?
I like something kinda spicy when I'm sick. This one looks wonderful:





Spicy potato soup


http://allrecipes.com/Recipe/Spicy-Potat鈥?/a>





This one looks really healthy:





Tomato Rice Stew (has potatoes, too)http://allrecipes.com/Recipe/Tomato-Rice鈥?/a>





This one is mine, and it doesn't have tomato in it, but you could add some canned crushed tomatoes or some V8 juice and I think it would be wonderful:





Amazing Potato Soup





6-- medium potatoes {pealed %26amp; cubed }


1-- 15 0z. can chicken broth


1-- can cream of chicken soup


1/3-- cup diced onion


4-- slices bacon cooked crisp %26amp;crumbled


3/4 inch slice Velveeta cheese {cubed}





Boil potatoes until tender set aside


combine chicken broth and onion simmer until onions are tender. Add cream of chicken soup and velveeta stir over low heat until cheese is melted add bacon and potatoes. season to taste. Serve hot.


With crusty bread or your favorite crackers.





Hope you feel better soon!Good recipe for a tomatoey potato soup?
This is a tomato soup, but it is INSANELY good:











Cream of Tomato Soup





Makes 10 servings Preparation time: 20 minutes Cooking time: 45 minutes





1/2 cup (1 stick) butter





1 cup diced carrots





1 cup diced celery





1 cup diced onions





2 teaspoons minced garlic





1/2 cup plus 1 tablespoon all-purpose flour





2 tablespoons chicken base





3 cups low-sodium chicken stock





1 (28-ounce) can diced tomatoes, drained and juice reserved





1 (14 1/2-ounce) can diced tomatoes, drained and juice reserved





1 (46-ounce) can tomato juice





2 cups heavy cream





1 tablespoon granulated sugar





1 teaspoon Tabasco sauce





Sour cream (optional for garnish)





Green onions (optional for garnish)








In a large stockpot, melt the butter. Add the carrots, celery, onions and garlic and cook until the vegetables are soft, 10 to 15 minutes. Sprinkle the flour over the vegetables, turn down the heat and cook for 5 to 10 minutes, stirring frequently, to incorporate flour.





Add the chicken base and stir well to combine. Gradually whisk in the chicken stock. Measure the juice from the drained tomatoes and add enough tomato juice to equal 6 cups. Add to the soup and bring to a boil. Turn down the heat and simmer for 10 minutes, scraping the pot often. Add the drained tomatoes and simmer for 10 minutes.





Blend the hot soup until smooth with an immersion blender while it is still in the pot. (Alternately, puree in batches in a blender or food processor.) Add the cream, sugar and Tabasco sauce and stir to combine. Bring to a boil, turn off the heat and serve, with garnish of sour cream and/or green onions, if desired.
2 T butter


1/4 C diced onions


2 med potatoes peeled %26amp; diced


2 cups beef broth


1 can diced tomatoes


1 bay leaf





melt butter in large pot add onions and let cook until tender


add potatoes ,broth,tomatoes and bay leaf....bring to a boil then turn down to a simmer for 1/2 hour....