1. Melt butter in large pan over low heat. Add potatoes and leeks and sweat off gently for 5 minutes. 2. Add the stock and bring to the boil. Reduce heat, cover and gently cook for around 15 minutes or until vegetables are tender. 3. Remove the pan from the heat and add the watercress (put 4 sprigs to one side for the garnish). add 3/4 of the cream and blend in a blender/processor until completely smooth. 4. Season to taste then chill well before serving. Serve with a swirl of cream and a sprig if watercress. ---------------------------------------------------------------------------
Nutrition
Ingredients
