Leek and Potato Soup with Tomato

Name: Leek and Potato Soup with Tomato
Prep time: 70 min
Cook time: 25 min
Yield: 10
Cuisine: Mexicana
Ingredients: 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

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

Published: 18-01-2022

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.

Energy

72.9

kcal

3.65%

Carbohydrate, by difference

7.7

2.57%

Protein

2.2

4.4%

Total lipid (fat)

3.9

null

100

null

Provided by

Leek and Potato Soup with Tomato

Ingredients

Preparation

Nutritional information

Tips

Sign up for the newsletter