Chilled Potato-Leek Soup with Fennel and Watercress (Vichyssoise)

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Course Soups and Stews

Ingredients in this Recipe

1 bunch watercress, stems removed
1/2 cup heavy cream
2 baking potatoes, about 1 lb. total, peeled and coarsely chopped
2 fennel bulbs, about 1 lb. total, thinly sliced, leaves reserved for garnish
2 leeks, including tender green portion, rinsed well and coarsely chopped
3 Tbs. olive oil
6 cups chicken or vegetable stock or prepared broth
Salt and freshly ground white pepper, to taste

Recipe Preparation

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