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.
Provided by Mami J
Categories Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a large soup pot over medium heat. Add the potatoes and cook for 5 minutes, stirring to avoid any browning.
- Add the leek and stir to combine. Cook until leek looks translucent.
- Add the tomato sauce and stir to combine. Bring to a boil and add the chicken stock. Bring to a boil and reduce heat.
- 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.
Nutrition Facts : Calories 253.7, Fat 12.8, SaturatedFat 1.8, Sodium 861.5, Carbohydrate 28.2, Fiber 4.3, Sugar 4.5, Protein 7.2
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