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
Sprinkle with fresh parsley or basil before serving.