Ingredients

3-1/2 pt Chicken Stock

8 oz Potatoes

4 fl oz Double Cream

2 oz Butter

2 Leeks (Chopped)

Watercress

Preparation

  1. Heat half the butter in a large saucepan and cook the chopped leeks and watercress for about 5 minutes.
  2. Now pour in the chicken stock and potatoes. Bring to boil and simmmer for about 45 minutes.
  3. Pour into a blender and blend until smooth.
  4. Chop up the watercress leaves and cook with butter in a pan.
  5. Add the cooked watercress to the soup while stirring in the cream.
  6. Looks great served hot with a garnish of chopped parsley.