Cream of Leek and Watercress Soup
10 MIN
25 MIN

Cream of Leek and Watercress Soup


  • 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


  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.