Calories: 332 Preparation: 20 mins Cooking: 25 mins Serves: 4
500g/1lb potatoes, peeled and roughly chopped
500g/1lb leeks, sliced
500ml/1 pt chicken stock
250ml/½ pt single cream
2 x 85g/3oz packs watercress (leaving some sprigs for garnish)
Salt and pepper
Melt the butter and gently fry the vegetables for 5 minutes. Add the chicken stock, bring to the boil and simmer for 20 minutes or until the potatoes are soft.
Cool a little and add the cream and watercress. Liquidise until smooth. Season well and either heat through for a hot soup or chill for 3-4 hours for cold soup.
Fat: 23g Saturated Fat: 14g Carbohydrate: 24g Protein: 8g Fibre: 5g Salt: 1.05g