Potato-Leek Soup With Fennel and Watercress

“A really good soup my mom makes but the thing it's more convenient if you have a handheld blender.”
READY IN:
55mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Warm the oil in a soup pot.
  2. Add the leeks and saute.
  3. Add the fennel and potatoes and continue to saute.
  4. Add the stock and bring to a simmer.
  5. Cook until all the vegetables are completely softened.
  6. Add watercress, cooking it until it's wilted but still bright green.
  7. Use a handheld blender until smooth.
  8. Add the salt and white pepper.
  9. Enjoy!
  10. For Vegetarian use vegetable broth.

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