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. ---------------------------------------------------------------------------
Nutrition
Ingredients
