Instructions: Heat oil in skillet over medium heat. Add onion and saute until tender, 5 minutes. Place onion and potato in food processor and puree until smooth.

Combine tomato sauce and half-and-half in large saucepan. Bring to a boil and simmer 10 to 15 minutes. Add potato-onion mixture and cook, stirring occasionally, until thick and smooth. Add cheese.

Mix chicken base with water and stir into soup. Simmer over low heat 5 to 10 minutes. Add dash oregano before serving.

This recipe yields 4 to 6 servings.

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