Leek and Watercress Soup Recipe

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Leek and Watercress Soup
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  1. In a large saucepan, saute the leek in the butter for about 3 minutes. Add the watercress and cook for 5 minutes.
  2. Stir in the potatoes, chicken broth, thyme, pepper and bring to a boil. Reduce the heat, simmer covered for 30 minutes.
  3. With a stick blender, puree the vegetables. Stir in the heavy cream and gently heat until barely simmering.
  4. Add salt and pepper to taste. Serve hot.
  5. Note: Do not use milk or light cream as they might curdle. Can make ahead of time and gently reheated.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 294.94 Kcal (1235 kJ)
Calories from fat 177.35 Kcal
% Daily Value*
Total Fat 19.71g 30%
Cholesterol 65.22mg 22%
Sodium 1149.82mg 48%
Potassium 655.17mg 14%
Total Carbs 24.08g 8%
Sugars 4.79g 19%
Dietary Fiber 3.42g 14%
Protein 3.41g 7%
Vitamin C 26.2mg 44%
Vitamin A 1mg 35%
Iron 1.4mg 8%
Calcium 95mg 9%
Amount Per 100 g
Calories 63.15 Kcal (264 kJ)
Calories from fat 37.98 Kcal
% Daily Value*
Total Fat 4.22g 30%
Cholesterol 13.96mg 22%
Sodium 246.2mg 48%
Potassium 140.29mg 14%
Total Carbs 5.16g 8%
Sugars 1.03g 19%
Dietary Fiber 0.73g 14%
Protein 0.73g 7%
Vitamin C 5.6mg 44%
Vitamin A 0.2mg 35%
Iron 0.3mg 8%
Calcium 20.3mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.9
  • 8

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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