Leek and Watercress Soup
Course
Soup
Servings
Prep Time
4
15
minutes
Cook Time
35
minutes
Servings
Prep Time
4
15
minutes
Cook Time
35
minutes
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
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