Ingredients

2 tbsp butter

2 onions, chopped

4 cups peeled cubed potatoes

1 ½ cups chopped celery

1 ½ cups chopped carrots

2 cloves garlic, minced

1 tbsp Italian seasoning

1 tbsp cornstarch

2 cups milk

1 can (19 oz) tomatoes

1 ¼ cups chicken broth, double strength

2 tbsp tomato paste

Salt & pepper to taste

Preparation

  1. In a large saucepan melt butter. Add onions and cook over medium heat until tender. Add potatoes, celery, carrots, garlic and seasoning and cook for 4 to 5 min.
  2. Stir in cornstarch. Add milk, cook and stir until mixture comes to a boil and thickens. Add tomatoes, broth and pate. Return to a boil and simmer for 20 min. or until vegetables are cooked, Season to taste. For the adventurous: Add either ½ cup chopped fresh basil or ¼ cup marjoram or thyme.