Leek and Watercress Soup

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READY IN: 1hr 5mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large saucepan, saute the leek in the butter for about 3 minutes. Add the watercress and cook for 5 minutes.
  • Stir in the potatoes, chicken broth, thyme, pepper and bring to a boil. Reduce the heat, simmer covered for 30 minutes.
  • With a stick blender, puree the vegetables. Stir in the heavy cream and gently heat until barely simmering.
  • Add salt and pepper to taste. Serve hot.
  • Note: Do not use milk or light cream as they might curdle. Can make ahead of time and gently reheated.
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