Leek and Watercress Soup

Submitted by Abby Girl

"This recipe has been sitting in my files for over 25 years. This is a wonderful, elegant soup!"

 

• Ready In: 1hr 5mins
• Ingredients: 8
• Serves: 4

ingredients

• 1 large leek, sliced
• 2 tablespoons butter
• 2 bunches watercress, stems removed
• 3 medium potatoes, peeled and diced
• 5 cups chicken broth
• 1⁄8 teaspoon thyme
• 1⁄4 teaspoon ground pepper
• 1 1⁄2 cups whipping cream

directions

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