Cream of Leek and Watercress Soup

Cream of Leek and Watercress Soup

Ingredients

• 1 cup diced onion
• 1 cup diced leeks, white and light green parts only (slice down the middle, rinse in between all the layers, slice down the middle of each half and slice thinly, removing the dark green parts)
• 2 tablespoons butter
• 2 tablespoons avocado or light olive oil
• 2 white potatoes, peeled and sliced thin
• 1 teaspoon salt
• 32 oz Swanson’s Organic Chicken Broth
• 1 bunch watercress, large stems removed
• 2 cups whole milk or cream

Instructions

Saute onion and leeks in butter and oil until soft, watching carefully so they don’t brown. Add potatoes, sprinkle with salt and cook 2 minutes. Add broth simmer unitl potatoes are tender. Add the watercress, reserving some for garnish if you desire, and cook 5 minutes. Remove from heat and puree in blender, 2 cups at a time. Return to pan and add milk.