Potato and Watercress  Cream Soup

Chocolate-Hazelnut Peach Tart
by Feli Chic'Cuisine

A refreshing cool and creamy soup made with potatoes and watercress is a lovely and delicate addition to a comforting and slimming dinner.


Serves 4

  • 200g (12 oz) potatoes, diced

  • 2 leeks, finely sliced

  • 2 bunches watercress, coarsely chop

  • 3 Tbsp olive oil

  • 6 cups water

  • 5 Tbsp heavy cream

  • nutmeg, grated

  • salt and ground pepper



​​1. Peal, wash and slice the potatoes. Set aside.

2. Wash leeks toughly. Remove the green part and finely slice the whites.

3. In a saucepan, heat the olive oil. Sauté the leeks over low heat for 8-10 minutes, stirring occasionally.

4. Add the diced potato and water, Bring to a boil. Cover and simmer for 15 minutes.

​5. Wash, drain and coarsely chop the watercress. Add to the saucepan and bring back to a boil for 2 minutes. Turn off the heat and leave to rest for a few minutes.

6. Blend the soup. Add cream and grated nutmeg. Taste and adjust seasoning if necessary.

“Pull up a chair. Take a taste. Come join us. Life is so endlessly delicious.”Ruth Reichl​

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