Leek and Watercress Soup

Name: Leek and Watercress Soup
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 serving(s)
Ingredients: 1 large leek, sliced; 2 tablespoons butter; 2 bunches watercress, stems removed; 3 medium potatoes, peeled and diced; 5 cups chicken broth; 1/8 teaspoon thyme; 1/4 teaspoon ground pepper; 1 1/2 cups whipping cream

Submitted by Abby Girl

"This recipe has been sitting in my files for over 25 years. This is a wonderful, elegant soup!"

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Ready In:: 1hr 5mins
Ingredients:: 8
Serves:: 4

ingredients

1 large leek, sliced
2 tablespoons butter
2 bunches watercress, stems removed
3 medium potatoes, peeled and diced
5 cups chicken broth
¹⁄₈ teaspoon thyme
¹⁄₄ teaspoon ground pepper
1 ¹⁄₂ cups whipping cream

directions

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