Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
Ingredients- 3 leeks
- 2 tablespoon butter
- 250 g potato (s)
- 1 cup milk
- 1 cup watercress
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the leek into thin slices and fry briefly in 1 tablespoon butter.
- Peel, quarter and add the potatoes. Deglaze with 2 liters of water. Cook over low heat.
- Puree the soup in a blender to create a cream. Pour back into the pot. If necessary, add hot water and bring to the boil again. Pepper and salt. Add the remaining butter, milk and watercress and serve.
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