Leek and Potato Soup/ Sopa De Papa Y Poro

Total Time
35mins
Prep 5 mins
Cook 30 mins

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

Ingredients Nutrition

Directions

  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.
Most Helpful

5 5

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