Ingredients

Instructions

  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.