Cream of Leek and Watercress Soup

  • Preparation 10 MIN
    Cooking 25 MIN
  • Servings 6



  1. 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.
  2. Serve with a Nut Bread Grilled Cheese.

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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

With no-salt added homemade or commercial broth

Content % Daily Value
Calories 130  
Total Fat 6.1 g  
Saturated Fat 2 g  
Sodium (salt) 103 mg  
Carbohydrates 15 g  
Fibre 1 g  
Protein 4 g