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Tomato-Potato Soup

List of Ingredients




1/4 C Extra virgin olive oil
1 Oz Pancetta or bacon
2 Med. Onions, chopped fairly small
2 Cloves Garlic, chopped
3 Potatoes, previously baked & cubed
1 14 Oz. Can Chopped tomatoes
2 C Milk, whole or 2%


Recipe



Add the olive oil to an 8 quart stock pot. Chop the Pancetta or bacon into small pieces. Add the onions, garlic and Pancetta to the pot in which the soup will be made. Sauté for 2-3 minutes on medium high heat. Add the potatoes and let the mixture cook without water for another 2-3 minutes.
Once the onions and garlic are translucent, and the potatoes have taken on the flavor of the onion and garlic mixture, add 4 cups of water, the tomatoes and stir. Cook gently for about 30 minutes, then add the milk. Simmer gently for another 2-3 hours. The soup can be eaten at anytime during this period.
Serve with a crusty Italian bread. If desired, grill the bread and place it in the bowl before the soup. Ladle the soup over the bread, let sit for 3-4 minutes and eat. The bread makes the soup thicker and heartier.