|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.