The white of 1 large leek, thinly sliced

2 cloves garlic, finely chopped

2 tablespoons (30 ml) olive oil

4 cups (1 litre) chicken broth

1 cup (250 ml) whole milk

2 cups (500 ml) potatoes, peeled and diced (about 2 potatoes)

4 cups (1 litre) watercress (One 113 g bag)

Salt and pepper

In a saucepan, soften the leek and garlic in the oil until translucent. Add the broth, milk and potatoes. Bring to a boil. Cover and simmer gently for about 15 minutes or until the potatoes are tender. Add the watercress and bring to a boil. In a blender, purée the soup until smooth. Season with alt and pepper.

Serve with a Nut Bread Grilled Cheese.

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