Potato Leek Soup with Fennel and Watercress

Indulge in the comforting elegance of **Potato Leek Soup with Fennel and Watercress**, a flavorful twist on the classic soup that highlights fresh, vibrant ingredients. This recipe marries creamy Yukon Gold potatoes and buttery leeks with a subtle hint of licorice from fennel, creating a balanced depth of flavor. The addition of peppery watercress and a splash of zesty lemon juice lends a refreshing brightness, while heavy cream rounds out the velvety texture. Perfect for cozy evenings, this nutrient-rich soup pairs beautifully with crusty bread for a satisfying meal. Ready in under an hour, it’s a wholesome option that’s sure to delight your taste buds.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons Unsalted butter
• 1 tablespoon Olive oil
• 3 medium Leeks (white and light green parts only), sliced thinly
• 1 large Fennel bulb, cored and sliced thinly
• 3 cloves Garlic cloves, minced
• 4 medium Yukon Gold potatoes, peeled and diced
• 6 cups Vegetable stock
• 0.5 cup Heavy cream
• 1 bunch Fresh watercress, stems removed
• 1 teaspoon Fresh thyme leaves
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 tablespoon Lemon juice
• 1 loaf Crusty bread (optional, for serving)

Directions

Step 1

In a large pot, melt the butter and olive oil over medium heat. Add the sliced leeks and fennel, and cook for 6-8 minutes, stirring occasionally, until they soften and turn translucent.

Step 2

Stir in the minced garlic and cook for 1 minute, until fragrant.

Step 3

Add the diced potatoes, vegetable stock, thyme, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for 20-25 minutes, until the potatoes are tender.

Step 4

Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches, blending until smooth.

Step 5

Stir in the heavy cream and lemon juice, then gently fold in the watercress until it wilts slightly. Taste and adjust seasoning with additional salt or pepper, if needed.

Step 6

Ladle the soup into bowls and serve warm with crusty bread on the side, if desired.

Nutrition Facts

Serving size	(3232.7g)

Amount per serving	% Daily Value*
Calories	3027.3

Total Fat 106.4g	0%
Saturated Fat 46.7g	0%
Polyunsaturated Fat 5.6g
Cholesterol 182mg	0%
Sodium 8131.1mg	0%
Total Carbohydrate 452.0g	0%
Dietary Fiber 48.6g	0%
Total Sugars 55.2g
Protein 82.7g	0%

Vitamin D 0IU	0%
Calcium 751.1mg	0%
Iron 29.9mg	0%
Potassium 7438.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.9%

Protein: 10.7%

Carbs: 58.4%