Chunky Tomato Potato Soup

8 servings. Ready in about 1 hour.

2 T butter
2 onions, chopped
4c. cubed potatoes
1 1/2 c. celery, chopped
1 1/2 c. chopped carrots
2 cloves garlic, minced
1 Table. Italian seasoning (or just mix basil & oregano)
2 c. milk
2 T. cornstarch
14.5 oz can tomatoes, undrained
1 1/4c. chicken broth
2 T. tomato paste
salt & pepper

Cook onion in butter until tender in large pot. Mix in potatoes, celery, carrots, garlic and seasoning.
Pour in milk. Stir in cornstarch gradually, and bring pot to boil.

Mix in tomatoes, broth and tomato paste. Return to boil.

Reduce heat and simmer for 20 minutes. Salt and pepper to taste.

Thanks Ruth for sharing this yummy soup with all of us!  We make it every few weeks through the cold months... especially if we have some Asiago bread to go with it!