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Leek and Potato Soup/ Sopa De Papa Y Poro

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“Potatoes and leeks in a light tomato broth. Can be made vegetarian by using vegetable broth instead of chicken broth.”
READY IN:
35mins
SERVES:
6
UNITS:
US

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.

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