Leek and Potato Soup/ Sopa De Papa Y Poro

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

• Ready In: 35 mins
• Serves: 6

Ingredients

• 5  tablespoons  vegetable oil
• 4  yellow potatoes, cut into sticks (like French fries)
• 1  cup leek, sliced (about 1)
• 1  cup tomato sauce
• 5  cups chicken broth
•  salt and pepper
•  queso fresco, grated, to garnish

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.