2 c. sliced onions
1/4 c. butter
1 can (28 oz.) stewed tomatoes
1 tsp. sugar
1/2 tsp. oregano, thyme or rosemary
1/2 tsp. salt
1/4 tsp. pepper
3 c. cubed russet potatoes, scrubbed or peeled
6 c. boiling water or stock
1 c. light cream or milk

Assemble and prepared ingredients. Saute onions in butter until just tender. Add tomatoes, sugar, herb seasoning, salt and pepper. Simmer 15 minutes. Add potatoes and water. Simmer until potatoes are tender, about 15 minutes. Stir in cream or milk and heat through.