Nutrition. Education. Transformation.

Potato Leek Pea Soup with Watercress

October 25, 2010

 

GLUTEN FREE

 

Serves 3-4

  • 2 TB butter
  • 3 Leeks chopped
  • 4 cups chicken broth
  • 2 Yukon potatoes cubed
  • 2 cloves garlic minced
  • 2 tsp thyme
  • ½ tsp dill
  • ½ tsp dried parsley
  • ½ cup peas
  • ½ bunch watercress chopped
  • Salt and pepper to taste

 

Saute leeks until soft for about 8-10 minutes. Add chicken broth, potatoes, chicken broth, Yukon potatoes, garlic, thyme, dill, and dried parsley. Bring to boil and simmer for 20 minutes. Add peas and watercress and simmer for 5 minutes. Turn off heat and let cool. Transfer to blender and puree. Add salt and pepper to taste.

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