- 2 bunches leeks
- 3 tablespoons butter or margarine
- 2 small potatoes peeled and diced
- 2 cans regular chicken broth
- 1 cup frozen peas thawed
- 1/2 cup chopped watercress leaves
- 1/3 cup sour cream
- Salt and pepper
Cooking Instructions:
- Trim and clean leeks.
- In a saucepan melt the butter over medium heat; add leeks and cook until
soft but now browned. - Add potatoes and broth; bring to a boil, reduce heat, and boil uncovered for
about 20 minutes or until potatoes are almost tender. - Add peas and cook 5 minutes longer. Stir in the chopped watercress.
- Pour this mixture into a blender container and whirl until smooth; repeat until
all the mixture is pureed. - Return the soup to the saucepan, stir in the sour cream, and season to taste
with salt and pepper.