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Potato & Tomato Soup


Nice Fall or Winter soup that the family will enjoy

Rate this recipe 3.9/5 (18 Votes)


  • 4 Slices of Bacon
  • 2 Onions
  • 2 clove garlic, chopped
  • 4 Peeled Potato’s peeled and diced
  • 1 tbsp finely chopped fresh basil (or, 1/2 tsp/5 ml dried)
  • ½ tsp salt
  • ½ tsp pepper
  • 1 tbsp sugar
  • 2 cups Water
  • ½ tsp Oregano
  • 2 bay leaf
  • ½ Cup Grated Mozzarella
  • 2tsp Worcestershire Sauce


Servings 5
Level of difficulty Average
Preparation time 10mins
Cooking time 30mins
Cost Average budget


Step 1

Cook bacon in Large Heavy saucepan over medium heat about 3 minutes or until crisp. Add onions and garlic and cook 5 minutes longer. Stir in potatoes. Add Water, tomatoes, sugar, Worcestershire Sauce, salt, pepper, basil, oregano, and bay leaves.
Simmer covered 25 minutes. Remove bay Leaves.

Sprinkle cheese on each serving.

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VIDEO: Crispy Zucchini Potato Cakes

Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!


  • 5 Potatoes
  • 1.5 Cup shredded zucchini
  • 3/4 Cup shredded cheese
  • 3/ Cup milk
  • 1/3 Cup coriander, chopped
  • 1/3 Cup basil, chopped
  • Parmesan, to sprinkle
  • Salt and pepper, to season


  1. Chop the potatoes in half, boil until very tender and drain.
  2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
  3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
  4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
  5. When golden, remove from oven... and enjoy!

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Fresh Tomato Soup with Gin Lorraine's Kitchen Sink Tomato Soup