Try my new budgeting app Cheddar 🧀
Better than YNAB, Mint (RIP), or EveryDollar.

leek and potato soup with watercress


Your Recipes

Prep Time: 20 minutes

Cook Time: 35 minutes

Total: 55 minutes

Servings: 6


Remove All · Remove Spices · Remove Staples

Export 8 ingredients for grocery delivery


Helping creators monetize
Show ad-free recipes at the top of any site

Step 1

Heat the oil in a large soup pot. Add the leeks and sauté over medium heat, covered, until they just begin to turn golden. Stir occasionally.

Step 2

Add the potatoes, bay leaf, bouillon cubes, and just enough water to cover. Bring to a simmer, then simmer gently, covered, until the potatoes are tender, about 15 to 20 minutes.

Step 3

Mash some of the potatoes against the side of the pot with the side of a spoon. Add the watercress and rice milk and simmer over very low heat for 10 minutes longer. Season with salt and pepper.

Step 4

Allow to stand off the heat for an hour or two before serving, or let cool and refrigerate overnight. Heat through before serving. Stir in the parsley. If needed, adjust the consistency with more rice milk, then adjust the seasonings.

Step 5

Serve, garnishing each bowlful with a generous amount of watercress.