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“This recipe has been sitting in my files for over 25 years. This is a wonderful, elegant soup!”
READY IN:
1hr 5mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large saucepan, saute the leek in the butter for about 3 minutes. Add the watercress and cook for 5 minutes.
  2. Stir in the potatoes, chicken broth, thyme, pepper and bring to a boil. Reduce the heat, simmer covered for 30 minutes.
  3. With a stick blender, puree the vegetables. Stir in the heavy cream and gently heat until barely simmering.
  4. Add salt and pepper to taste. Serve hot.
  5. Note: Do not use milk or light cream as they might curdle. Can make ahead of time and gently reheated.

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