4 tablespoons butter
1 large leek – finely sliced
1kg potatoes – roughly diced
Stock (chicken or vegetable)
1 bag Trevilley Farm Watercress – remove large stems
A wonderfully tasty soup, that is hearty and so easy top make!
Fry the leeks in the butter in a large saucepan until they are soft. (5 mins approx)
Add the stock and potatoes and bring to the boil.
Lower the heat to medium and cover until potatoes are very tender. (approx 30 mins)
Add the watercress.
Blend the whole mixture with a handheld blender (or in a Magimix).
Season to taste