Hot or cold watercress soup

Calories: 332  Preparation: 20 mins  Cooking: 25 mins  Serves: 4


50g/2oz butter

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

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