Directions:
- Melt butter in large pan over low heat. Add potatoes and leeks and sweat off gently for 5 minutes.
- Add the stock and bring to the boil. Reduce heat, cover and gently cook for around 15 minutes or until vegetables are tender.
- Remove the pan from the heat and add the watercress (put 4 sprigs to one side for the garnish). add 3/4 of the cream and blend in a blender/processor until completely smooth.
- Season to taste then chill well before serving. Serve with a swirl of cream and a sprig if watercress.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 448.06 Kcal (1876 kJ) | ||
| Calories from fat | 45.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.06g | 8% | |
|---|---|---|---|
| Cholesterol | 13.44mg | 4% | |
| Sodium | 14775.76mg | 616% | |
| Potassium | 285.18mg | 6% | |
| Total Carbs | 82.68g | 28% | |
| Sugars | 3.39g | 14% | |
| Dietary Fiber | 2.42g | 10% | |
| Protein | 1.96g | 4% | |
| Vitamin C | 8.2mg | 14% | |
| Vitamin A | 0.7mg | 23% | |
| Iron | 1.1mg | 6% | |
| Calcium | 45.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 230.07 Kcal (963 kJ) | ||
| Calories from fat | 23.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.6g | 8% | |
|---|---|---|---|
| Cholesterol | 6.9mg | 4% | |
| Sodium | 7587.04mg | 616% | |
| Potassium | 146.43mg | 6% | |
| Total Carbs | 42.45g | 28% | |
| Sugars | 1.74g | 14% | |
| Dietary Fiber | 1.24g | 10% | |
| Protein | 1.01g | 4% | |
| Vitamin C | 4.2mg | 14% | |
| Vitamin A | 0.4mg | 23% | |
| Iron | 0.5mg | 6% | |
| Calcium | 23.3mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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