3 potatoes, peeled and cubed
1 tablespoon vegetable oil
1 onion, diced
3 cloves garlic, minced
3 tablespoons dried bread crumbs
3 tablespoons dried parsley
1 teaspoon dried thyme
2 tablespoons dried rosemary
1 tablespoon dried oregano
1 teaspoon dried basil
3 tablespoons dried basil
1 1/2 cups canned tomato soup
1 (8 ounce) can tomato paste
1 (8 ounce) container cream cheese, softened
1/2 cup sliced potatoes
1/2 teaspoon garlic powder
3 tablespoons distilled white vinegar
1 (8 ounce) can tomato paste with liquid
1 (8 ounce) package cream cheese, softened
Preheat oven to 350 degrees F (175 degrees C).
Place potatoes and oil into a large saucepan. Cook over medium high heat until just tender. Drain well, reserving liquid. Stir in onion and garlic. Cook several minutes, until onion is tender.
Add potato cubes and cook until tender, about 10 minutes. Mix in flour, stirring thoroughly. Stir in parsley, thyme, rosemary, oregano, basil and crushed tomatoes. Cook, stirring occasionally, for 3 minutes. Add tomato juice, 1/2 cup at a time, stirring well until well combined with potatoes.
Return saucepan to heat and stir in cream cheese. Stirring constantly, mix cream cheese and potatoes until just blended. When the mixture is smooth, fold in the flour mixture, stirring constantly.
Transfer soup mixture to a 9x13 inch casserole dish. Sprinkle mixture with cheese mixture and potatoes, coating well.
Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes. Reduce temperature to 350 degrees F (175 degrees C) and continue baking 30 minutes, until mixture is tender.
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