Beef and Baked Potato Soup

Beef and Baked Potato Soup

2 T. olive oil

2 cloves garlic

2 lbs. cooked beef such as pot roast, cut into bite-sized pieces

1 C. water

salt and pepper to taste

1 C. chopped red onion

2 stalks celery, chopped

4 C. beef broth

1 bay leaf

1 14.5-ounce can diced tomatoes

2 large Idaho or Russet potatoes, baked and cut into cubes

In a large soup pot, heat olive oil. Add garlic and sauté, but do not let garlic brown. Add beef, water and salt and pepper to taste , bring liquid just to a boil, reduce heat and simmer until some of the liquid has evaporated and the meat is heated and tender.

Add chopped onion and celery, broth, bay leaf and diced tomatoes. Stir and simmer about 30 to 40 minutes. Gently stir in potatoes and cook until potatoes are heated through. Taste for seasoning and adjust with salt and pepper.

Serves 6.