Potato-Leek Soup With Fennel and Watercress
photo by S H.1114
- Ready In:
- 55mins
- Ingredients:
- 8
- Serves:
-
6-8
ingredients
- 3 tablespoons olive oil
- 2 leeks (with tender green parts)
- 2 fennel bulbs
- 2 baking potatoes
- 6 6 cups vegetable stock or 6 cups prepared broth
- 1 bunch watercress, stems removed
- salt
- fresh ground white pepper
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.
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Reviews
RECIPE SUBMITTED BY
Marzalicious
Fort Worth, Texas
i like to kayak
my favorite color is green
i am a girl.
the end.