Potato-Leek Soup With Fennel and Watercress Recipe

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Potato-Leek Soup With Fennel and Watercress
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  1. Warm the oil in a soup pot.
  2. Add the leeks and saute.
  3. Add the fennel and potatoes and continue to saute.
  4. Add the stock and bring to a simmer.
  5. Cook until all the vegetables are completely softened.
  6. Add watercress, cooking it until it's wilted but still bright green.
  7. Use a handheld blender until smooth.
  8. Add the salt and white pepper.
  9. Enjoy!
  10. For Vegetarian use vegetable broth.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 142.95 Kcal (599 kJ)
Calories from fat 63.45 Kcal
% Daily Value*
Total Fat 7.05g 11%
Cholesterol 5.4mg 2%
Sodium 292.4mg 12%
Potassium 472.27mg 10%
Total Carbs 14.41g 5%
Sugars 4.49g 18%
Dietary Fiber 2.2g 9%
Protein 6.44g 13%
Vitamin C 9.8mg 16%
Iron 1mg 6%
Calcium 47.6mg 5%
Amount Per 100 g
Calories 53.68 Kcal (225 kJ)
Calories from fat 23.83 Kcal
% Daily Value*
Total Fat 2.65g 11%
Cholesterol 2.03mg 2%
Sodium 109.8mg 12%
Potassium 177.34mg 10%
Total Carbs 5.41g 5%
Sugars 1.69g 18%
Dietary Fiber 0.83g 9%
Protein 2.42g 13%
Vitamin C 3.7mg 16%
Iron 0.4mg 6%
Calcium 17.9mg 5%

* 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

  • 3
  • 4

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

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