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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	5	tablespoons		586.16	0.0	0.0	68.0
yellow potato	4		cut	2157.8716	425.0463	36.0854	33.5467
leek	1	cup	sliced	54.29	12.5935	1.335	0.267
tomato sauce	1	cup		-	-	-	-
chicken broth	5	cups		390.6	9.45	55.692	13.104000000000001
salt pepper				-	-	-	-
queso fresco			grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.