Rating: 4 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
  • 5 Ratings


Credit: John Kernick

Recipe Summary

40 mins
20 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

  • Melt the butter in a large saucepan over medium heat. Add the leeks and cook for 3 minutes.

  • Add the potatoes, wine, and broth and bring to a boil.

  • Reduce heat, cover partially, and simmer until the potatoes are tender, about 15 minutes.

  • Remove from heat. Add 1 teaspoon salt, ¼ teaspoon pepper, and the watercress. Stir until the watercress wilts.

  • 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.

Nutrition Facts

423 calories; calories from fat 30g; sugars 3g; fat 14g; saturated fat 5g; cholesterol 28mg; sodium 1202mg; carbohydrates 54g; fiber 4g; sugars 3g; protein 17g.