Heat oil in large soup pot.
When hot, saute onion for 5 minutes, take care not to let it brown.
Add potatoes and fry for, covered for 3 minutes.
Add oregano, basil, parsley, salt and pepper.
Cook covered for 2 minutes.
Add tomatoes and cook for another 5 minutes.
Add the stock, bring to a boil, reduce heat and simmer for 2 minutes, or until the potatoes are tender.
Check seasonings.
Let cool, blend till smooth. Reheat before serving, but take care not to let it boil.
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