Leek, Sweet Potato and Watercress Soup

Leek, Sweet Potato and Watercress soup recipe

More soup, I hear you cry, and yes, it is more soup. It’s bloody freezing today, more like November than an April spring day. I’m cold and broke, so soup really is the answer and my Leek, Sweet Potato and Watercress tastes sweet, comforting and will definitely warm you up.

This twist on the traditional leek and potato features sweet potato and watercress as I am trying my hardest to do as I’m told and eat more colourful foods. The leeks are soft and sweet, as is the sweet potato *it’s in the name* then the watercress brings a hint of pepper. I used whole milk to add creaminess, but you could add a splash of cream too, for extra luxury. This is quick and easy to make, and a batch could be your frugal and delicious work lunch all week

I know it’s only a bowl of soup, but it will keep you company and cheer you up while we continue to wait for Spring. And it’s been a bloody long wait.

This line up is a ray of sunshine in my grey kitchen. And on the plus side, everything apart from the watercress was hidden in my veg rack. I used chicken stock, but if you’re keeping this vegetarian or vegan use your favourite vegetable stock and go with a plant based milk.

Start with a couple of tablespoons of olive oil in a large pan. Heat gently then add the roughly chopped leeks, onion, sweet potatoes and garlic. Season well, stir, then pop a lid on for them to sweat down for ten minutes.

Remove the lid, pour on the stock of your choosing, bring back up to the simmer, then get the lid back on for another 10 minutes.

Get the lid off again and stir through the whole bag of watercress. Give it a minute or two to wilt down then pour on the milk and bring back up to the simmer.

Leave the soup to cool for 5 minutes then blitz using the weapon of your choice. I used my stick blender.

And that’s it. Have a great big mouthful to check for any additional seasoning needs, then serve, piping hot, with some herbs to garnish, and maybe a splash of cream.

You can never have too many soup recipes, and this one’s a beauty. And there are plenty more where this came from, until we move onto salad season.

Lucy x

Leek, Sweet Potato and Watercress soup recipe

Serves 4

You will just need a large saucepan for this

2 tablespoons olive oil

3 leeks, washed, trimmed and roughly sliced

1 onion, roughly chopped

1 large clove garlic

2 small or 1 large sweet potato, peeled and cubed

750ml chicken or vegetable stock

1 x 80g bag watercress

150ml milk

Plenty of salt and black pepper, to taste

Some sort of green herb, to garnish, and a splash of cream, if you like

Take a large saucepan and heat the two tablespoons olive oil over a low flame. Add the chopped onion, garlic, leeks and sweet potatoes. Season well with salt and pepper, stir, then put the lid on and allow the vegetables to sweat for 10 minutes.

Next, pour on the stock, stir, then put the lid back on and cook for a further 10 minutes. Tip in the watercress, stir, and cook for another minute or two to wilt. Pour on the milk bring back up to the simmer. Turn off the heat and allow to cool for 5 minutes. In a blender or in the pan with a stick blender, blitz until smooth.

Put back on a low heat, taste and add more salt and pepper accordingly. Serve, garnished with your chosen herb, mine was dill, and piping hot. Leftovers will keep for 3 to 4 days in the fridge, or freeze, for a later date.