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.