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Potato, Leek and Watercress Soup
40 mins
serves
4
40 mins
serves
4
Ingredients
- 1 x 100g pack Leafy Patch Watercress
- 30g butter
- 1 large leek, washed and chopped
- 500g desiree potatoes, peeled and roughly chopped
- 1 litre salt reduced chicken stock
- Salt and freshly ground black pepper, to taste
- Sour cream, to serve (optional)
Tip
Method
- Heat butter in a large saucepan until bubbling. Add leek and sauté for 5 minutes or until softened. Add the potatoes and chicken stock, cover and simmer for 15 minutes or until the potatoes are tender.
- Stir Leafy Patch 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.
- 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
KJ
Protein
G
Total Fat
G
Saturated Fat
G
Carbohydrates
G
Sugars
G
Dietary Fibre
G
Sodium
MJ
Calcium
MJ
Iron
MJ
