|Potatoes||3 Small, chopped|
|Chicken stock||3 1⁄2 Cup (56 tbs)|
|Frozen green peas||10 Ounce, thawed (1 Package)|
|Watercress leaves||1⁄2 Cup (8 tbs), chopped|
|Seasoned salt||1⁄2 Teaspoon|
|Sour cream||1⁄2 Cup (8 tbs)|
1) Wash, trim and slice the leaks crosswise.
2) In a slow cooker, add the leeks, potatoes, stock, peas, watercress, seasoned salt, and pepper; cook covered on LOW for about 5-6 hrs or until the vegetables are tender; puree in a blender or a food processor.
3) Return the puree to the slow cooker, stir in the sour cream; cook covered on HIGH for about 15-20 min or until hot.
4) Spoon into nice bowls, garnish with a few watercress leaves and serve immediately.
Calories 216 Calories from Fat 52
% Daily Value*
Total Fat 6 g9.1%
Saturated Fat 2.7 g13.7%
Trans Fat 0 g
Cholesterol 14.2 mg4.7%
Sodium 366.3 mg15.3%
Total Carbohydrates 34 g11.2%
Dietary Fiber 5 g20.1%
Sugars 8.5 g
Protein 9 g17.8%
Vitamin A 32.3% Vitamin C 70%
Calcium 8.6% Iron 15.7%
*Based on a 2000 Calorie diet