Cream of Potato, Leek and Watercress Soup

11:44 pm on 23 June 2008

A very sophisticated soup made as a puree, and suitable for a first course for a dinner party. The flavour is very dependent on the stock, so ensure that your stock is rich and tasty. 


  • 500g (2-3 large) potatoes
  • 2 leeks, finely sliced
  • 2 litres well flavoured chicken stock
  • 2 bunches fresh watercress
  • salt and pepper
  • 150 mls cream



Peel the potatoes and cut into rough chunks. Put the potatoes and leeks in a large saucepan with the stock and simmer for 25 minutes until the potatoes are soft and almost mushy. Taste for seasoning and add salt and pepper.

Meanwhile, blanch the watercress in salted boiling water until it wilts (about 60 seconds) and remove and refresh under cold running water.

Liquidise the watercress, and then add the potato, leeks and a little stock, processing until it is smooth.

Rinse out the pan, return the pureed vegetables with their juices to the pan with all the stock. Return to heat gently, stirring well. Heat the cream to almost boiling point, separately then add to the soup and serve.

Serves 6.


Suggested wines to complement this recipe


  • Huntaway 2006
  • Villa Maria Cellar Selection 2007

Pinot Gris

  • Saints 2007

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