Serves 6 This is one of my favorites. Great for company
1 ½ lbs. Potatoes, peeled and cut into medium pieces.
1 lb. Leeks, use only the white part of the leak. Wash and give it a rough cut.
3 stalks of Celery, chopped.
1 Bunch of Fresh Watercress, including the stems.
6 cups of Water.(Use Alkaline Water)
2 tsp. of sea salt.
¼ tsp. white pepper.
In a large pot, combine the potatoes, leeks, celery, water, salt and pepper.
Bring to a boil, cover the pot, lower the fire and simmer for 30 minutes. The potatoes should be fork tender. Add the watercress and turn off the fire. Let cool for 15 minutes.
Puree the vegetables reserving 2 cups of the cooking liquid. (Note: You can freeze the extra liquid (stock) and use as a soup base for another time).