4 portions

2 tbsp olive oil

3 leeks, white part only, thinly sliced

280 gr washed watercress, leaves separated from stems (separate some leaves to garnish)

1000 ml water or lean unsalted chicken broth 

400 gr potatoes peeled thinly sliced

½ tsp complete seasoning

1 tsp sea salt

pepper to taste

200 gr ricotta cheese

1 tbsp lemon juice

Heat the olive oil in a deep skillet or large pot over medium-high heat. Add the leeks, potatoes and watercress stems. Sauté until tender, about 5 minutes.

Add the water or chicken broth and season with complete seasoning, salt and pepper, bring to boil, lower heat and simmer covered for about 10 minutes or until potatoes are cooked. Now add watercress leaves and ricotta. Stir to combine. Remove from heat and let cool. Blend with the immersion blender until smooth. Once cold refrigerate.

Add lemon juice when serving. Garnish with watercress leaves.

Per serving

Cal: 80.4 P: 3.6 F: 4.1 Cb: 8.8