Leek, Potato & Watercress Soup
A nutritious twist on the familiar leek and potato soup. Adding peppery leaves of watercress right near the end of cooking freshens and lightens this delicious soup.
No watercress? You could replace it with spinach, rocket or wild garlic.
Ingredients
- 1 tsp olive oil
- 25 g butter
- 500 g leeks approx. 2 medium, weight before preparation, sliced thinly
- 3 cloves garlic finely chopped
- salt and pepper
- 500 g potatoes peeled or unpeeled, cut into small dice
- 400 ml stock chicken or vegetable
- 400 ml milk
- 1 bunch watercress, tough stems discarded approx. 75 - 100 grams
To serve (optional)
- toasted pumpkin seeds
Instructions
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Put the olive oil and butter in a saucepan over low-medium heat.
When the butter's melted, stir in the sliced leeks and chopped garlic seasoning with a pinch of salt and some pepper.
Cook, stirring occasionally, until the leeks and garlic are soft but not browned (approx. 10 min.)
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Stir in the potatoes with a little more salt and pepper then cook for a couple of minutes.
Stir in the stock and milk, put on a lid and bring up to the boil. Immediately turn down the heat to a simmer. Cook until the potatoes are soft (approx. 10 min).
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Roughly chop the watercress (reserving a few leaves for a garnish if liked) and stir into the soup. Simmer for 1 - 2 minutes.
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Off the heat, take a stick blender and whizz the soup for a few seconds: it's nicest with some of the vegetables still visible rather than completely smooth.
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Check the seasoning and serve with a few reserved watercress leaves on each bowl and the toasted pumpkin seeds if using.
Leftovers can be stored in the fridge for 2-3 days. Freezing not recommended.