Recipe

  • 40 mins
  • Serves 4 adults
  • 100g Leafy Patch Watercress
  • 30g butter
  • 1 large leek, washed and chopped
  • 500g waxy potatoes, peeled and roughly chopped
  • 1 litre salt reduced chicken or vegetable stock
  • Salt and freshly ground black pepper, to taste
  • Sour cream, to serve (optional)

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Potato, Leek and Watercress Soup

  1. Heat butter in a large saucepan until bubbling. Add leek and sauté for 5 minutes until softened. Add potatoes and chicken stock, cover and simmer for 15 minutes or until the potatoes are tender.
  2. Stir watercress into the soup and cook for 5 minutes or until wilted and tender. Season to taste with salt and pepper. Transfer soup to a blender and blend for 2-3 minutes or until smooth and green.
  3. Pour back into the saucepan and reheat gently. Serve with a dollop of sour cream and grinding of black pepper.

nutritional information per serve

  • Energy 722 kj
  • Protein 7.3 g
  • Total Fat 6.6 g
  • Saturated Fat 4.3 g
  • Carbohydrates 18.5 g
  • Sugars 7.3 g
  • Dietary Fibre 3.8 g
  • Sodium 657 mg