- 2 leeks
- 5 medium potatoes
- Bag of watercress (500g)
- 500ml vegetable stock (chicken will do)
- Salt and pepper
Chop up the leeks and potatoes. Sweat in a pan with a good knob of butter. 10-15 minutes with the lid on. Add the stock and watercress. Cook until potatoes are soft (10 mins).
Now blend to desired thickness - Rob likes it chunky although he denies this.
Salt and pepper to taste. Serve with plenty of buttered bread.