2 c. cubed, uncooked potatoes
1 tbsp. chopped onion
1 clove minced garlic
2 tbsp. oil
1 (10 1/2 to 11 oz.) can condensed chicken soup
1 c. tomatoes
1 tsp. salt
1/8 tsp. pepper
1 c. light cream (can use milk)

Cook potatoes, onion and garlic in hot oil until potatoes are transparent (not tender), stirring occasionally. Add chicken soup, tomatoes and seasonings. Cover. Simmer until potatoes are tender, about 25 minutes. Add cream. Heat and serve at once.

Serves 4.