Potato-Leek Soup With Fennel and Watercress

Recipe by Marzalicious
READY IN: 55mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

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