Beth Fish Reads for more food related postings.
This week I made a soup that is a bit similar to a recipe I shared seven years ago for Watercress and Potato Soup. That one used wild leeks, and this one has the regular leeks which are sautéed a bit. I mentioned in the older post that I could eat it all myself, and this time I did because watercress is not Tom's favorite food.
When I was shopping, I saw this
and had to buy it. Look at that green!
Potato, Leek, and Watercress Soup
In a large pot, lightly sauté some chopped leeks in 1-2 Tablespoons butter. You could use olive oil or a mixture of both. I thought the butter gave an excellent flavor to the soup.
Peel (or not) and chop a few potatoes.
Put 4 cups of water in the leeks saucepan. Add the potatoes and cook until they are soft. Add roughly chopped watercress.
Cook a while on medium heat.
Then put through a food mill. (You could also use a blender).
I absolutely love this soup, and intend to make it at least every other week. And, as I said, I ate it all. At one sitting.