Recipe Notes | Watercress, Leek and Potato Soup

This is the quickest and most brilliant soup recipe that can be knocked up in just over half an hour for a warming lunch on a cold winter’s day…

I N G R E D I E N T S

2 potatoes, peeled and chopped in small cubes

2 leeks, washed and chopped

1/2 onion, finely chopped

1 bag of watercress, washed and chopped

800ml of vegetable stock, hot (we like this swiss bouillon stock powder)

Salt and pepper

Nutmeg, freshly grated

M E T H O D 

In a large pan add a good glug of olive oil (or a knob of butter if you prefer) and sauté the onion, leeks and potato so they get a good coating of oil. Turn the heat down, cover the pan and let them sweat for 10 minutes or so. Make sure the heat is nice and low as you don’t want them to catch.

Next add the stock and bring the pan to the simmering point before leaving it for around 15 minutes – or until the potatoes are soft and cooked through. Remove from the heat, season with salt and pepper and add the watercress. Using a handheld blender whizz the soup so roughly half gets blitzed and then other half doesn’t. At this point you can add more hot stock, or hot water to loosen the soup and get the consistency just right.

Serve in bowls or cups if you prefer with a grating of nutmeg and do check the seasoning before you serve. This soup keeps really well in the fridge and re-heats very well. When we made this in our Felsted showroom we had it with toasted sourdough and cold salted butter which went down very well indeed.

Images: Humphrey Munson