Ingredients

• 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

Instructions

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.