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