We love this soup because it can be served cold or hot depending on the weather outside.
Preparation time: 15 minutes
Cooking time: 25 minutes
Yields 6 servings
- 3 Tablespoons butter (unsalted)
- 2 cups Yukon Gold or red-skinned “new” potatoes, peeled and roughly chopped
- 1 ½ cups leeks, well rinsed and sliced into ¼ inch thick rounds
- 3 cups chicken stock (may substitute vegetable stock)
- 1 ¼ cups half & half (optional)
- 2 bunches watercress, stems removed and roughly chopped (reserve enough whole stems for garnish)
- sea salt and ground pepper to taste
Melt the butter in a large sauté pan, without letting it brown. Add the leeks, a pinch of salt and pepper, and sauté for 5 minutes. Add potatoes and chicken stock, bring to a boil, then turn down the heat and continue to cook for 20 minutes, or until potatoes are soft.
Turn off the heat, then add the chopped watercress. Caution: Overcooking watercress will dull its bright green color. Allow soup to cool, then puree in batches in a blender or food processor. If desired, add the half & half. Additional salt and pepper may be needed, to taste.
If serving warm, reheat the soup gently … Read More