Leek and Potato Soup/ Sopa De Papa Y Poro

• 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

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

vegetable oil, yellow potatoes, tomato sauce, chicken broth, salt, queso fresco

Taken from www.food.com/recipe/leek-and-potato-soup-sopa-de-papa-y-poro-358007 (may not work)