- Watercress – 2 bunches de-stalked
- Leeks – 3 large
- 2 Medium potatoes
- 2oz butter or margarine
- 1.5 pints light chicken stock or vegetable stock if catering for veggies
- 1/4 pint double cream
- salt & pepper
In a heavy based saucepan fry the potato and leeks gently in the butter/margarine for a few minutes. Add a splash of stock and the watercress, cover and leave on a low heat for 20 minutes, stirring occassionally.
Add the rest of the stock and seasoning, then simmer for a further 10 to 15 minutes.
Blitz to your required consistency, add cream and serve.
Can be frozen before the cream is added and reheated when required.