Prep Time | 15 minutes |
Cook Time | 35 minutes |
Servings |
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Ingredients
- 1 Tbsp olive oil
- 1 Packet leeks 6 small or 3 large
- 1 bunch watercress
- 1 Potato
- stock cube one whole and one half
- cream
Ingredients
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Instructions
- Clean and slice the leeks.
- Heat the oil and sauté the leeks for 5-6 min.
- Peel and chop the potato, stir into the leeks and continue cooking on low heat.
- Add the stock cubes.
- Pour water to cover
- Bring to the boil then simmer for 10 minutes when the leeks should be soft.
- Remove the large stalks from the watercress.
- Stir-in the watercress and cook for 10 more minutes.
- Remove from the heat and liquidise.
- Serve with a splash of cream.
Recipe Notes
Can replace the potato with 2Tbsp leftover potato mash
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