Leek and Potato Soup/ Sopa De Papa Y Poro

READY IN: 35mins
Recipe by Mami J

Potatoes and leeks in a light tomato broth. Can be made vegetarian by using vegetable broth instead of chicken broth.

Top Review by Karen Elizabeth

A lovely soup, which my husband prepared earlier in the day, and re-heated when we came home in the evening. It was a little spicier than we expected, that's when we discovered that he had used a tin of tomato sauce with added chilli, fortunately, we felt that this only added to the dish! Served with crusty bread, this was a warming and delicious supper, we enjoyed it very much! Thank you, Mami Janine! Made for ZWT5

Ingredients Nutrition


  1. Heat oil in a large soup pot over medium heat. Add the potatoes and cook for 5 minutes, stirring to avoid any browning.
  2. Add the leek and stir to combine. Cook until leek looks translucent.
  3. Add the tomato sauce and stir to combine. Bring to a boil and add the chicken stock. Bring to a boil and reduce heat.
  4. Cook until potatoes are tender, but not falling apart, about 20 minutes. Add salt and pepper to taste. Serve hot, garnishing with the grated cheese.

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