Mexican Style Leek & Potato Soup | Cook for Your Life
Mexican-Style-Leek-and-Potato-Soup

Mexican Style Leek & Potato Soup

4.1
Rated 4.1 out of 5
4.1 out of 5 stars (based on 8 reviews)

Clock Icon for Prep Time 30 min prep
Clock Icon for Prep Time 50 min total
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 10 ingredients

This comforting, delicious Mexican-style leek and potato soup comes together really fast. You can get it on the table in 40 minutes or less.The ingredients are few and simple, so buy a veggie stock...


Ingredients

  • 4 leeks, white parts, halved lengthwise and thinly sliced, tops washed and reserved
  • 4 cups clear low-sodium vegetable stock (see Chef Tips)
  • 6 cups water
  • 2½ cups diced tomato
  • 2 cloves garlic
  • 2 tablespoons olive oil
  • 3 large Yukon Gold potatoes, scrubbed cut in a ½-inch dice
  • 4-6 sprigs fresh oregano, leaves stripped
  • 1 Tablespoon unsalted pepitas, toasted
  • Sea salt, to taste
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Nutrition Facts

Calories

249 cals

Fat

6 g

Saturated Fat

0 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

4 g

Carbohydrates

46 g

Sugar

7 g

Fiber

8 g

Protein

6 g

Sodium

1723 mg

Directions

  1. In a saucepan, bring the stock and the water to a boil over a high flame. Add the leek tops. Cover and turn the flame down to low. Simmer while you put the soup base together.
  2. In a blender liquidize the tomatoes and garlic. Set aside.
  3. Heat the oil over a medium flame in a Dutch oven until it shimmers. Add the leeks. Sprinkle with salt and cook until they become soft and transparent, but not browned.
  4. Add the potatoes and stir to mix and cook for a couple of minutes. Add the liquidized tomatoes and garlic, using ½ cup of the stock to rinse out any remaining in the vase into the pan. Cook until the tomatoes take on an orangey hue. Remove the leek tops from the stock and discard. Add stock to the vegetables. Cook at a low simmer until the potatoes are just tender, about 10-15 minutes. Taste for salt.
  5. Meanwhile roughly chop the pepitas together with a pinch of salt. Add the oregano and chop together with the pepitas until the oregano is coarsely chopped. Set aside.
  6. Serve the soup in bowls sprinkled with the chopped oregano pepitas mixture.

Chef Tips

If you have some of our Vegetable Peel Stock ready made in your freezer, it is perfect for this soup. Use a full 8-10 cups of that as it won’t need diluting. This soup is vegan as written, but you can make with chicken stock if preferred, or add a Parmesan rind along with the leek tops for extra flavor.

It is easiest to wash the leek whites after slicing them.

When tomatoes are in season at the end of summer, use Roma tomatoes. At other times, use plain canned tomatoes, diced or whole.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society