- In a saucepan, soften the leek and garlic in the oil until translucent. Add the broth, milk and potatoes. Bring to a boil. Cover and simmer gently for about 15 minutes or until the potatoes are tender. Add the watercress and bring to a boil. In a blender, purée the soup until smooth. Season with alt and pepper.
- Serve with a Nut Bread Grilled Cheese.