Ingredients for Potato Leek Soup With Fennel And Watercress
- Olive Oil
- Leeks
- Fennel Bulbs
- Baking Potatoes
- Chicken Stock
- 1 cup watercress, roughly chopped
- Salt
- Fresh Ground White Pepper
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How to Make Potato Leek Soup With Fennel And Watercress
- Heat olive oil in a large pot over medium heat. Add leeks and fennel and cook until softened, about 5-7 minutes.
- Add diced potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until potatoes are tender.
- Stir in watercress, salt, pepper, and nutmeg (if using). Simmer for another 2-3 minutes until watercress wilts.
- Carefully use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth. (Be cautious when blending hot liquids.)
- Stir in milk or cream (if using). Heat through but do not boil.
- Taste and adjust seasoning as needed. Serve hot, garnished with extra watercress or a swirl of cream if desired.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
21g
Fat
8g
Carbs
9g
