Potato and Watercress Cream Soup

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.

These beautiful, healthy watercress soup is packed with nutrients and flavour.

Ingredients

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

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Method

​​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.

Enjoy!

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“You don't need a silver fork to eat good food.”― Ruth Reichl​

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