Preparation: 10 MIN
Cooking: 25 MIN
Servings: 6

Cream of Leek and Watercress Soup

Name: Cream of Leek and Watercress Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 serving(s)
Ingredients: The white of 1 large leek, thinly sliced; 2 cloves garlic, finely chopped; 2 tablespoons (30 ml) olive oil; 4 cups (1 litre) chicken broth; 1 cup (250 ml) whole milk; 2 cups (500 ml) potatoes, peeled and diced (about 2 potatoes); 4 cups (1 litre) watercress (One 113 g bag); Salt and pepper

Ingredients

The white of 1 large leek, thinly sliced
2 cloves garlic, finely chopped
2 tablespoons (30 ml) olive oil
4 cups (1 litre) chicken broth
1 cup (250 ml) whole milk
2 cups (500 ml) potatoes, peeled and diced (about 2 potatoes)
4 cups (1 litre) watercress (One 113 g bag)
Salt and pepper

Preparation

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.