Heat a Dutch oven over medium heat and add your ground beef. Stir until the beef is browned
Add chopped onions and minced garlic, and sauté until onions are translucent and fragrant about 5 minutes.
Add diced tomatoes and potatoes to the pot, stirring to combine with the onions and garlic.
Pour in the chicken stock, ensuring that the tomatoes and potatoes are covered. If necessary, add more broth or water to cover the vegetables.
Stir in the tomato paste, dried oregano, bay leaf salt, and pepper. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes, or until the potatoes are tender.
Once the potatoes are cooked through, remove the pot from the heat. Remove the bay leaf.
Taste the soup and adjust the seasoning if necessary.
Serve the Tomato Potato Soup hot, garnished with a sprinkle of fresh herbs or a dollop of sour cream if desired. Enjoy your cozy bowl of homemade goodness!
