3 tbsp. butter
3/4 c. chopped onion
1 lg. baking potato, diced
4 chicken bouillon cubes
1 bay leaf
1 tsp. dried basil
1/4 tsp. pepper
1 can (28 oz.) whole tomatoes, juice
1 sm. can tomato paste
1 tsp. sugar
Sour cream
Chopped parsley

Saute onion in butter for 5 minutes, in a 3 quart pan. Add potato, bouillon, 3 1/2 cups water, bay leaf, basil and pepper. Cover and simmer for 15 minutes.

Add tomatoes, juice and sugar to pan. Stir well. Simmer 20 minutes. Remove bay leaf. Puree in small batches. Serve hot or cold, top with sour cream and parsley.