Summary

Ingredients

• 3 leeks
• 2 tablespoon butter
• 250 g potato (s)
• 1 cup milk
• 1 cup watercress
• salt and pepper

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Instructions

1. Cut the leek into thin slices and fry briefly in 1 tablespoon butter.
2. Peel, quarter and add the potatoes. Deglaze with 2 liters of water. Cook over low heat.
3. 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.