Potato Leek Soup

1. 1

   Melt butter.

2. 2

   Add thinly sliced leeks and saute until soft (8 minutes).

3. 3

   Stir in chicken broth and potatoes, peeled and sliced au gratin style.

4. 4

   Partially cover; simmer for about 10 minutes. Using a wooden spoon, mash some potatoes against the side of the pan.

5. 5

   Stir in coarsely chopped watercress.

6. 6

   Simmer for 1 minute. Serve in bowl.

7. 7

   Season with salt, pepper and swirl 1 tablespoon heavy cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.