Potato Leek Soup
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A home-kitchen version of potato leek soup, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 3 Tbsp. unsalted butter
- 2 large leeks
- 3 c. rich chicken broth
- 2 large baking potatoes
- 1 1/2 c. watercress
- heavy cream
Method
Melt butter.
Add thinly sliced leeks and saute until soft (8 minutes).
Stir in chicken broth and potatoes, peeled and sliced au gratin style.
Partially cover; simmer for about 10 minutes. Using a wooden spoon, mash some potatoes against the side of the pan.
Stir in coarsely chopped watercress.
Simmer for 1 minute. Serve in bowl.
Season with salt, pepper and swirl 1 tablespoon heavy cream.
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