Potato Tomato Soup Recipe

Name: Potato Tomato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 medium potatoes, scrubbed clean; ⅓ cup butter; 1 onion, finely chopped; 10 12 ounces canned tomato soup; 3 cups milk; 2 teaspoons Worcestershire sauce; 2 teaspoons Lawry's Seasoned Salt; ½ teaspoon pepper; 14 12 ounces canned green beans or 1 ½ cups frozen green beans; 14 12 ounces canned corn or 1 ½ cups frozen corn

Servings: persons

6 medium potatoes, scrubbed clean
⅓ cup butter
1 onion, finely chopped
10 12 ounces canned tomato soup
3 cups milk
2 teaspoons Worcestershire sauce
2 teaspoons Lawry's Seasoned Salt
½ teaspoon pepper
14 12 ounces canned green beans or 1 ½ cups frozen green beans
14 12 ounces canned corn or 1 ½ cups frozen corn

1
Cut potatoes into quarters.
2
If you don't like potato skins, you can peel them.
3
Boil potatoes in large saucepan.
4
When you can stick a fork through them easily, drain the water.
5
Return potatoes to saucepan, and add butter.
6
Chop up the onion while the butter melts.
7
Add onion, soup, milk, and seasonings.
8
Bring to a boil, then turn heat to low.
9
Add vegetables and simmer 15 minutes.

807

kcal

Calories

Fat

134

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 medium potatoes, scrubbed clean, ⅓ cup butter, 1 onion, finely chopped, 10 12 ounces canned tomato soup, and more.

Yes, Potato Tomato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato Tomato Soup

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