MySousChefCraig
Ingredients
- 100g Cooking Onions
- 100g Leeks
- 250g Peeled White Potatoes
- 50g Butter
- 25g Plain White Flour
- 3 Vegetable Stock Powder, Single Stock Cube
- 500ml Whole Milk
- 1000ml Water
- 100g Fresh Peas
- 100g Watercress
- 50g Cream Cheese Full Fat
Method
- Melt the Butter in a thick bottomed pan over a medium heat.
- Dice each of the vegetables into equal sizes.
- Add the Onions and cook for 1 minute without colour.
- Add the Leeks and cook for 1 minute without colour.
- Add the Potatoes and cook for 1 minute without colour.
- Add the Flour and coat all of the vegetables well.
- Add the Vegetable Stock and Milk and bring to the boil.
- Reduce to a simmer and cook for 15-20 minutes until the Potatoes are soft.
- Add the Peas and Watercress and bring back to a boil then reduce to a simmer.
- Add the Cream Cheese and stir well until incorporated.
- Remove from the heat and blend to a smooth, velvety soup.
- Correct the seasoning and serve.
Serve in large bowls with a teaspoon of Cream Cheese in the bottom of the bowl and large and crispy croutons.