1/2 teaspoon dried basil
1 1/2 teaspoons dried oregano
1 cup chicken broth
4 cups shredded Cheddar cheese, divided
2 (4 ounce) cans tomato sauce
1 (1.25 ounce) can chopped pecans
In a soup pot over low heat, combine basil, oregano and 1 cup broth with 3 potatoes; mix well. Remove mixture from heat and stir in 1 cup cheese, 1 cup tomato sauce, 1/4 cup pecans and any remaining 1 tablespoon broth. Continue stirring until mixture reaches desired consistency. Pour cold soup over soup and mix to desired thickness. Adjust taste while it simmers.