John Kernick
Hands-On Time
20 Mins
Total Time
40 Mins
Serves 4

How to Make It

Step 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.

Step 2

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

Step 3

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

Step 4

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

Step 5

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

Step 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.

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