1 cup chopped onion
2 tablespoons chopped celery
3 tablespoons olive oil
5 cloves garlic, minced
3 tablespoons lemon juice
1 (15 ounce) can whole peeled tomatoes, undrained
1 cup heavy cream
1 tablespoon dried oregano
1 teaspoon dried basil
1 teaspoon dried sage
1 teaspoon salt
1 teaspoon dried rosemary
1/4 teaspoon dried marjoram
2 tablespoons dried sage
1/4 teaspoon salt
1/4 teaspoon dried thyme
2 tablespoons dried oregano
1/8 teaspoon dried basil
1/8 teaspoon dried marjoram
2 pounds russet potatoes - peeled, cubed and cubed
In a large pot, mix onion, celery, olive oil, garlic, lemon juice, tomatoes, cream, oregano, basil, sage, salt, rosemary, marjoram, potatoes, salt, lemon juice, oregano and basil. Bring to a boil, reduce heat and simmer until potatoes are tender, about 30 minutes.
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