Sephardic Leeks

2 tablespoons olive oil
6 leeks, trimmed of green tops, washed and cut into 1" pieces
1 large onion, chopped
1 clove garlic, minced
1 can (14 oz) plum tomatoes, drained
1 cup chicken stock
1/2 teaspoon salt
1 teaspoon sugar
juice of 1 lemon
1 medium potato, peeled and cubed
1 tablespoon chopped fresh parsley or basil

Heat the oil in a saucepan over medium-low heat. Add the onions and saute 5 minutes, stirring. Add the leeks and continue sauteeing an additional 2 minutes. Reduce heat and saute 2 minutes more. Add the garlic, stir well and continue cooking 2-3 more minutes.

Add the tomatoes, chicken stock, salt, sugar and lemon juice to the onion-leek mixture. Raise the heat and bring the mixture to a boil. Reduce the heat to low, cover, and simmer 30 minutes.

Add the potato cubes to the saucepan. Continue cooking, with cover on, for 30 more minutes. During this time, stir occasionally, taking care not to break up potato cubes. At the end of 30 minutes, check to see if potatoes are tender. If personal taste thinks the mixture is too wet, remove lid, increase heat, and simmer briskly until enough liquid has
evaporated.

Sprinkle with fresh parsley or basil before serving.