1 tbsp. olive oil
3 garlic cloves, chopped
4 med. potatoes, peeled and sliced thin
1/2 c. basil leaves, chopped
1 med. onion, chopped
4 c. chicken stock or chicken broth
1 lb. Italian tomatoes, fresh or canned, rough chopped with liquid

In a Dutch oven, heat olive oil; add onions and garlic and saute gently until soft. Add the chicken stock and potatoes. Bring to a boil and simmer gently for 15 to 20 minutes, until potatoes are tender. Add the tomatoes and basil and cook for 5 more minutes. Serves 6.