Potato Leek with Watercress Soup

Note: everything will go into a blender to be pureed at the end so a rough chop is all you need. 

2 Tbsp Olive Oil 

2 Leaks roughly chopped, this will give you about 2 cups

1 lb of potatoes cut into 1 inch cubes for even cooking

2 stalks of celery, roughly chopped

1 Bunch of Watercress including the stems

5 cups of water

2 tsp sea salt

½ tsp white pepper

In a large soup pot, heat the oil and add the leeks. Cook about 5 minutes do not brown. Add the potatoes, salt and pepper, then the water. Bring to a boil, reduce heat to a simmer. Cover and cook for 35 minutes. Add the watercress and remove from the heat. Let Soup rest for 10 minutes. 

In small batches, puree the soup. Save some of the stock, you will have about 1 cup left over. Pour the leftover stock into a freezer container and freeze for future use. This is a delicious soup that I know you will enjoy. I made it last night and it’s almost gone! It is very alkalizing.