Watercress Soup and Ham Biscuits

Photo by John Kernick
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 423 calories
    • Calories 30 calories from fat
    • Fat 14 g
    • Sat Fat 5 g
    • Cholesterol 28 mg
    • Sodium 1202 mg
    • Protein 17 g
    • Carbohydrate 54 g
    • Sugar 3 g
    • Fiber 4 g


  1. Check 3 medium leeks (white and light green parts)
  2. Check 2tablespoons unsalted butter
  3. Check 1 1/2pounds Yukon gold potatoes (peeled, if desired), cut into 1/2-inch pieces
  4. Check 1cup dry white wine
  5. Check 3cups low-sodium chicken or vegetable broth
  6. Check kosher salt and black pepper
  7. Check 2 bunches watercress, leaves only
  8. Check 4 biscuits (store-bought or homemade)
  9. Check 4ounces thinly sliced ham


  1. Slice each leek in half lengthwise, and each half into ½-inch-thick half-moons. Place in a large bowl of cold water and swish. Drain and pat dry.
  2. Melt the butter in a large saucepan over medium heat. Add the leeks and cook for 3 minutes.
  3. Add the potatoes, wine, and broth and bring to a boil.
  4. Reduce heat, cover partially, and simmer until the potatoes are tender, about 15 minutes.
  5. Remove from heat. Add 1 teaspoon salt, ¼ teaspoon pepper, and the watercress. Stir until the watercress wilts.
  6. Meanwhile, slice the biscuits in half. Place the ham on the bottoms and sandwich with the tops. Ladle the soup into bowls. Serve with the ham biscuits.