Leek, Potato & Watercress Soup

What do you get when you bring creamy potatoes, peppery watercress and sweet leeks together? A triumphant marriage of comfort and earthy-goodness in a bowl. Ready in under an hour, give yourself the joy of a healthy and warming treat with this springy leek, watercress and potato soup. 


Leek, Watercress & Potato Soup



Serves 4


▢ 2 tbsp Extra Virgin Olive Oil, plus more for drizzling
▢ 2 large leeks
▢ 4 cloves garlic, peeled
▢ 2 lbs Yukon gold potatoes, peeled and quartered
▢ 4 cups chicken stock
▢ 1 cup packed watercress
▢ 1 tsp Organic Oregano Flowers
▢ 1 tsp Nepitella 
▢ Salt
▢ Pepper
▢ 1/2 lemon, zested and juiced




  1. Cut the dark ends of the leeks off and discard. You can always freeze them and use them the next time you make a chicken or vegetable stock. 
  2. Halve the leeks lengthwise, then finely slice them. Add them to a large bowl of water and stir to remove any grit/dirt/sand. Carefully scoop out the leeks from the bowl with a sieve and discard the dirty water. 
  3. Bring a large pot over medium heat. Add olive oil, leeks and garlic. Season with salt and pepper and stir until softened, roughly 8 minutes. 
  4. Pour in the stock and add the potatoes, Oregano Flowers and lemon zest. Simmer until the potatoes are soft, roughly 15 minutes. 
  5. Add the watercress and cook until wilted, roughly 5 minutes. Remove from the heat and blend with an immersion blender until smooth. Stir in lemon juice and serve with a drizzle of olive oil and crusty bread. 
  6. Mangiamo.


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