Instructions: Heat oil in large soup pot. When hot, saute onion for 5 minutes, take care not to let it brown. Add potatoes and fry for, covered for 3 minutes. Add oregano, basil, parsley, salt, and pepper. Cook covered for 2 minutes. Add tomatoes and cook for another 5 minutes. Add the stock, bring to a boil, reduce heat and simmer for 20 minutes, or until the potatoes are tender.

Check seasonings. Let cool, blend until smooth. Reheat before serving, but take care not to let it boil.

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