Tomato Potato Soup [0000253]

Ingredients:

3 large potatoes, peeled and diced
1 onion, chopped
2 cloves garlic, minced
1 can (14 oz) gluten-free diced tomatoes
4 cups gluten-free vegetable broth
1 teaspoon dried thyme
Salt and black pepper to taste
2 tablespoons olive oil
Fresh parsley for garnish

Steps:

In a pot, heat olive oil over medium heat. Add chopped onions and minced garlic, sautéing until softened.
Add diced potatoes to the pot and cook for a few minutes.
Pour in gluten-free vegetable broth, add gluten-free diced tomatoes, and sprinkle dried thyme into the pot. Season with salt and black pepper to taste.
Bring the soup to a boil, then reduce the heat to low, cover, and simmer until the potatoes are tender.
Use an immersion blender to partially blend the soup for a thicker consistency while still leaving some chunks.
Adjust the seasoning if needed and let the soup simmer for an additional 5-10 minutes.