2large Russet potatoespeeled and cut into 1/2 inch cubes
salt and pepper to taste
Melt the butter in a large pot over medium high heat. Add in the onions, and fry until softened and translucent.
Add the garlic and cook for 1-2 minutes, until browned and fragrant. Add in the Italian seasoning and heat for 30 seconds.
Add the canned tomatoes, chicken broth and potatoes to the pot. Bring to a low simmer, then reduce the heat and cover.
Cook for 40-45 minutes or until the diced potatoes are tender.
Stir in the frozen vegetables and cook for 10-15 minutes more until they are tender. Add more broth if the soup is too thick at this point. Taste and add salt and pepper as desired.
At the very last moment, add in the chicken and simmer just until it's heated through.
You can use fresh vegetables, simply add them in when you cook the potatoes and adjust the cook time accordingly. I really do love the frozen vegetable mix in this soup, however!
When you use tomatoes they can stop the cooking process of the onions and even potatoes. If this is a common problem for you, leave the tomatoes out until the point that you add in the frozen vegetables and simply cook your potatoes in the broth. I always make sure my onions are completely cooked when making a tomato based soup.