Cream of Potato Soup with Oregano and Sun-Dried Tomatoes

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Cream of Potato Soup with Oregano and Sun-Dried

Tomatoes

 

4 tsps. olive oil

2 medium onion, chopped

5 medium potato, peeled, chopped

4 cup veggie stock

1 1/4 cups cream

1 1/4 ozs. sun-dried tomatoes, drained, finely chopped

1/4 cup fresh oregano, finely chopped

 

Heat oil in a heavy nonstick pan over medium high

heat. Add onion and cook 10 minutes, stirring, or

until soft. Add potatoes and stock. Lower heat and

simmer, uncovered, 20 minutes or until potatoes are

tender. Transfer mixture in batches to a blender or

food processor and process until smooth. Return to pan

and add remaining ingredients. Simmer over medium heat

5 minutes, stirring, or until heated. Serves 8.

 

 

 

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