Directions:
- Blanch watercress in pot of boiling salted water 30 seconds. Drain; set aside.
- Melt butter in heavy large pot over medium heat. Add potatoes and leeks; sauté 4 minutes. Add 6 cups broth. Bring to boil. Reduce heat; cover partially and simmer until vegetables are tender, about 20 minutes. Add watercress; simmer uncovered 5 minutes. Cool 10 minutes.
- Working in batches, puree soup in blender until smooth. Return soup to pot. Mix in cream. Season with salt and pepper. Chill at least 4 hours and up to 1 day. Thin with more broth, if desired. Ladle soup into bowls. Sprinkle with chives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 453.65 Kcal (1899 kJ) | ||
| Calories from fat | 329.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.63g | 56% | |
|---|---|---|---|
| Cholesterol | 95.08mg | 32% | |
| Sodium | 610.23mg | 25% | |
| Potassium | 627.04mg | 13% | |
| Total Carbs | 26.44g | 9% | |
| Sugars | 2.75g | 11% | |
| Dietary Fiber | 2.84g | 11% | |
| Protein | 6.37g | 13% | |
| Vitamin C | 14.4mg | 24% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 1.9mg | 10% | |
| Calcium | 62.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 106.49 Kcal (446 kJ) | ||
| Calories from fat | 77.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.6g | 56% | |
|---|---|---|---|
| Cholesterol | 22.32mg | 32% | |
| Sodium | 143.25mg | 25% | |
| Potassium | 147.19mg | 13% | |
| Total Carbs | 6.21g | 9% | |
| Sugars | 0.65g | 11% | |
| Dietary Fiber | 0.67g | 11% | |
| Protein | 1.5g | 13% | |
| Vitamin C | 3.4mg | 24% | |
| Vitamin A | 0.1mg | 13% | |
| Iron | 0.4mg | 10% | |
| Calcium | 14.6mg | 6% | |
* 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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