Leek and Potato Soup with Tomato

Mauricio Eggleton
This recipe for leek and potato soup with tomato is a different way to prepare traditional soup. It is the ideal dish for lunchtime.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
  • 1.5 cups leek, cut into strips
  • 2 cups potato, peeled and cubed
  • 1/4 onions
  • 1 clove garlic
  • 4 tomatoes
  • 2 cups chicken broth
  • 3 tablespoons butter
  • salt and pepper, for seasoning
Preparation
45 mins
25 mins
Low
  • Add the butter, the leek in strips, and the potato in cubes to sauté in a pot over medium-low heat until the ingredients are lightly browned.
  • Place the garlic, onion, tomato, salt, and pepper in the blender and blend until you get a homogeneous mixture.
  • Add the blended mixture to the pot where we were sautéing the other ingredients.
  • Let the leek and potato soup cook over medium-high heat for 8 minutes or until the tomato is a deep red color.
  • Serve the potato soup and accompany with tortillas.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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