Potato-Leek Soup With Fennel and Watercress |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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A really good soup my mom makes but the thing it's more convenient if you have a handheld blender. Ingredients:
3 tablespoons olive oil |
2 leeks (with tender green parts) |
2 fennel bulbs |
2 baking potatoes |
6 cups chicken stock or 6 cups vegetable stock or 6 cups prepared broth |
1 bunch watercress, stems removed |
salt |
fresh ground white pepper |
Directions:
1. Warm the oil in a soup pot.
2. Add the leeks and saute.
3. Add the fennel and potatoes and continue to saute.
4. Add the stock and bring to a simmer.
5. Cook until all the vegetables are completely softened.
6. Add watercress, cooking it until it's wilted but still bright green.
7. Use a handheld blender until smooth.
8. Add the salt and white pepper.
9. Enjoy!
10. For Vegetarian use vegetable broth.
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