Recipe for Leek and Watercress Soup 
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Yield:
1
Ingredients:
Amount Ingredient
1/2 tbl vegetable oil
5 med leeks, (4 cups), chopped
(white and pale green parts only)
1 med onion (1 cup), peeled and chopped
1 lrg potato (1 cup), peeled and diced
1 bn watercress (2 cups), trimmed and chopped
5 cup vegetable stock or water
2 tbl vegetarian Worcestershire sauce
Salt, to taste
freshly ground black pepper, to taste
Instructions:
Instructions: 6 SERVINGS DAIRY-FREE

IN LARGE POT, heat oil over medium heat. Add leeks and onion and cook until tender, stirring occasionally, about 10 minutes. Add potato and watercress. Cook until wilted, stirring occasionally, 5 minutes. Add stock, bring to a boil. Reduce heat and simmer until potato is tender, about 30 minutes. Stir in Worcestershire sauce and season with salt and pepper.

In food processor or blender, puree soup in batches. Serve warm or chilled garnished with chopped chives if desired.

Can be made the day before or frozen for up to 1 month.

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