Total Time
1hr 5mins
Prep 15 mins
Cook 50 mins

Posted here for safekeeping. This is another variation on Julia's basic recipe for leek and potato soup.

Ingredients Nutrition

  • 1 lb potato, peeled and diced (I leave skins on)
  • 3 cups leeks, thinly sliced (white and tender green parts only)
  • 2 quarts water
  • 1 tablespoon salt
  • 1 cup watercress leaf, and tender stems
  • 4 -6 tablespoons whipping cream or 2 -3 tablespoons softened butter

Directions

  1. When measuring the watercress leaves and stems, pack them down in the measuring cup.
  2. Simmer leeks, potatoes, water and salt together, partially covered, 40-50 minutes until vegetables are tender.
  3. Stir in watercress and simmer 5 minutes.
  4. While the watercress is simmering, you can prepare the following optional garnish if you wish: a small handful of watercress leaves boiled 30 seconds, rinsed in cold water and drained.
  5. Mash the vegetables in the soup with a fork, or puree in blender. Correct seasoning.
  6. Off heat and just before serving, stir in cream or butter by spoonfuls. Decorate with the optional watercress leaves.
Most Helpful

Delicious! Delicate taste and beautiful green color. I used half and half and, based on B's review, used chicken bouillon cubes with the water and cut down on the salt.

Linky February 11, 2010

Lovely. I might use chicken broth in the future to add richness, but it's hard to think of any other improvement. This is just delicious.

BarbryT November 08, 2009