Potato, Leek and Watercress Soup
2017-01-07 11:48:15
Serves 4
The addition of watercress adds a fresh taste to this classic soup.
Ingredients
- 3 tablespoons butter
- 2 medium or 3 small leeks, white & light green parts, sliced in half lengthwise and chopped
- 2 cloves garlic, finely chopped
- 4 medium size Yukon potatoes, cut into small chunks, peeling optional
- 5 cups low-sodium chicken broth
- 1 bunch watercress, tough stems removed
- 3 tablespoons heavy cream
- Kosher salt and freshly ground pepper
- Creme fraiche or sour cream for serving, optional
Instructions
- Melt butter in a small stockpot. Add the leeks & garlic and sauté for 8-10 minutes or until translucent but not brown.
- Add the broth and potatoes; bring to a boil, then lower the heat to a simmer and cover. Cook gently for about 15 minutes or until the potatoes are tender. Add the watercress & cream and heat through. Season to taste with salt and pepper.
- Using an immersion blender, blend the soup until thoroughly mixed and creamy. Alternately, blend the soup in batches in a blender. Reheat the soup and adjust seasonings as needed. If necessary, you can add more broth or water to achieve the right consistency.
- Serve in bowls topped with a dollop of creme fraiche and garnish with a sprig of watercress, if desired.
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