1 (4.5 ounce) can diced tomatoes
1 teaspoon salt
1 teaspoon ground black pepper
3 tablespoons white sugar
1 cup frozen whole or partial wheat kernels
4 ounces potato forks
1 cup water
1 litre heavy cream
1 (1.3 fluid ounce) can condensed milk
1/4 cup unsalted butter, melted
In a large saucepan over medium heat, mix tomatoes and salt and pepper. Heat slowly stirring until thick. Reduce heat to low and simmer for 60 minutes. Stir in cooked potato pieces. Ladle into a large saucepan, reduce heat to medium and simmer for 15 minutes, stirring occasionally.
The soup increases in volume as it cooks, whisking constantly until thick. Heat slowly until just warm. Serve warm with the potato wedges.