Leek and Watercress Soup

1. 1

   In large pot, heat oil over medium heat.

2. 2

   Add leeks and onion and cook until tender, stirring occasionally, about 10 minutes.

3. 3

   Add potato and watercress.

4. 4

   Cook until wilted, stirring occasionally, 5 minutes.

5. 5

   Add stock, bring to a boil.

6. 6

   Reduce heat and simmer until potato is tender, about 30 minutes.

7. 7

   Stir in Worcestershire sauce and season with salt and pepper.

8. 8

   In food processor or blender, puree soup in batches.

9. 9

   Serve warm or chilled garnished with chopped chives if desired.

10. 10

    Can be made the day before or frozen for up to 1 month.

* Per serving · 4 servings · Values may vary.

No additional tips available.