2 medium onions, diced
2 tablespoons olive oil
2 tablespoons fresh rosemary, finely
4 1/2 pounds potatoes, peeled and cubed
10 ounces crushed tomatoes
8 to 10 cups defatted chicken or vegetable broth
Salt and pepper to taste
Freshly grated Parmesan cheese

Heat soup pot and add olive oil. Saute onions until clear. Add potatoes and rosemary and stir to coat. Add tomatoes. Cover with chicken or vegetable broth and simmer until potatoes are soft. Add salt and pepper to taste. Puree half of the mixture and garnish with Parmesan cheese.

Servings: 8