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Perfect Potato And Leek Soup

fast.cook's picture
Ingredients
  Butter 1 Tablespoon
  Leeks 2 Medium, chopped (White And Light Green Part Only)
  Diced peeled potatoes 2 Cup (32 tbs)
  Dried tarragon 1 Teaspoon
  All purpose flour 2 Tablespoon
  Chicken stock 4 Cup (64 tbs)
  Watercress 1 Bunch (100 gm), tough stems removed, chopped
  10% cream/Milk 1 Cup (16 tbs) (Light Cream)
  Watercress sprigs 4
  Salt To Taste
  Pepper To Taste
Directions

1. In a large saucepan, melt butter over medium heat. Add leeks, potatoes and tarragon; cook, stirring, for 5 minutes or until leeks are softened but not browned. Blend in flour; stir in chicken stock. Bring to a boil; reduce heat, cover and simmer, stirring occasionally, for 20 minutes or until potatoes are very tender.
2. Add watercress; simmer 1 minute until watercress is limp and bright green in color. In a blender or food processor, puree soup in batches until smooth. Return to saucepan. Stir in cream; season with salt and pepper to taste. Heat until piping hot; do not let boil. Ladle into bowls; garnish with watercress sprigs.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Quick

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