Potato-Leek Soup With Fennel And Watercress

1. 1

   Warm the oil in a soup pot.

2. 2

   Add the leeks and saute.

3. 3

   Add the fennel and potatoes and continue to saute.

4. 4

   Add the stock and bring to a simmer.

5. 5

   Cook until all the vegetables are completely softened.

6. 6

   Add watercress, cooking it until it's wilted but still bright green.

7. 7

   Use a handheld blender until smooth.

8. 8

   Add the salt and white pepper.

9. 9

   Enjoy!

10. 10

    For Vegetarian use vegetable broth.

* Per serving · 4 servings · Values may vary.

No additional tips available.