Instructions: Combine potato slices and 1 1/2 cups water in a medium saucepan; cook, stiring occasionally over medium-low heat 25 - 30 mintues or until potato-water mixture is reduced to 1 cup. Remove heat and set mixture aside.

Drain and chop tomatoes, reserving juice, set tomatoes aside. combine reserved juice and wine. Set aside. Melt butter in a largeheavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually stir in juice mixture.

Combine tomato puree and 1 cup water, gradually stir into soup mixture.

Stir in chopped tomatoes, onion and next 7 ingredients; cook over low heat 5 minutes. Add 1 cup potato-water mixture and summer, stirring occasionally, about 15 minutes. Remove and discard bay leaf.

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