Riverford Wicked Leeks
Landcress and potato soup recipe image

Print Landcress and potato soup

Landcress (also called American cress) has a strong peppery flavour, stronger than watercress, that needs some dilution with milder leaves to make a salad for most palates. It also makes a terrific, punchy soup. Don't substitute watercress here.


  • 1 medium onion, chopped
  • 340g potatoes, peeled & chopped
  • 55g butter
  • 100g landcress
  • 850ml vegetable or chicken stock
  • 280ml milk
  • 100ml double cream
  • Salt & pepper


  1. Gently sweat the onion and potato in the butter in a covered pan for 5 minutes.
  2. Add the landcress and cook for a further 5 minutes. Add the stock and simmer for 20 minutes, or until potatoes are cooked.
  3. Add the milk and cream and liquidise. Do not whizz excessively or the potatoes will give a glutinous texture.
  4. Season to taste. Serve with a few small leaves and a swirl of cream if you are feeling artistic.
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