Potato-Leek Soup With Fennel and Watercress

Total Time
55mins
Prep 15 mins
Cook 40 mins

A really good soup my mom makes but the thing it's more convenient if you have a handheld blender.

Ingredients Nutrition

Directions

  1. Warm the oil in a soup pot.
  2. Add the leeks and saute.
  3. Add the fennel and potatoes and continue to saute.
  4. Add the stock and bring to a simmer.
  5. Cook until all the vegetables are completely softened.
  6. Add watercress, cooking it until it's wilted but still bright green.
  7. Use a handheld blender until smooth.
  8. Add the salt and white pepper.
  9. Enjoy!
  10. For Vegetarian use vegetable broth.

Reviews

(2)
Most Helpful

This is quite good, and had a great creamy texture. Used 4 small leeks, only 1 fennel bulb, 3 cups veg. stock and 2 cups water.

joshsled December 07, 2009

This recipe was delicious and had a very creamy texture. I used half the amount of fennel though because I felt that otherwise the taste of fennel would be too overpowering.

Del2002 August 12, 2002

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