Potato - Tomato Bisque

1/2 cup butter or margarine
1 medium onion, thinly sliced
4 cups peeled, chopped rip tomatoes
1 cup tomato juice
3 medium potatoes, washed, peeled, and sliced (3 cups)
1/2 teaspoon salt
1/2 teaspoon tarragon
1/4 teaspoon rosemary
1/8 teaspoon white pepper
2 cups half-and-half, heated
minced parsley or chives

Melt butter in 3-quart saucepan.
Sauté onion until transparent; do not brown.
Add tomatoes and tomato juice; simmer until tomatoes are soft.
Add potatoes, salt, tarragon, rosemary, and pepper.
Simmer about 30 minutes, or until potatoes are tender, stirring occasionally. Remove from heat; cool slightly.
Place mixture, 2 cups at a time, in food processor or blender; puree.
Return puree to saucepan; stir in half-and-half.
Sprinkle parsley or chives on each serving.

Servings: 6-8

The All-American Potato Cookbook