2 lbs. ripe tomatoes
1 peeled & diced potato
2 tsp. sugar
1 tsp. salt
Pepper to taste
1 or 2 sprigs basil (or 1 tsp. dried)
1 c. chicken stock
1/2 c. sour cream

Chop peeled tomatoes and place in saucepan with potato, sugar, salt, pepper and basil. Cover and cook over low heat for 20 minutes until potato is tender, stirring frequently. Add 1 cup chicken stock and cook another 2 to 3 minutes. Pass through food mill or sieve and return to pot. Just before serving combine about 1 cup of soup with 1/2 cup sour cream in small bowl, stir until smooth and return to pot of soup. Serve hot. Serves 4.

This recipe comes in handy when we have a good harvest of fresh tomatoes and don't know what to do with them. So delicious.