1/2 c. butter
1 onion, thinly sliced
4 c. peeled, chopped ripe tomatoes
1 c. tomato juice
3 med. potatoes, washed, peeled & chopped
1/2 tsp. salt
1/2 tsp. tarragon
1/4 tsp. rosemary
1/8 tsp. white pepper
2 c. half and half, heated
Minced parsley or chives

Melt butter in 3 quart saucepan. Saute onion until transparent; do not brown. Add tomatoes and tomato juice; simmer until tomatoes are soft. Add potatoes, salt, tarragon, rosemary and pepper. Simmer about 30 minutes, or until potatoes are tender, stirring occasionally. Remove from heat; cool slightly. Add half and half. Sprinkle parsley or chives on each serving.