ASDA part of the Wal-Mart family

• 25g butter
• 2 medium leeks, trimmed and thinly sliced
• 1 large potato, halved and sliced
• 850ml vegetable stock
• 2 x 80g bags Asda watercress
• 75ml Asda single cream
• Croutons, to serve

1 Melt the butter in a pan, add the leeks and potato and stir until all the vegetables are well coated with the fat. Cover the pan and cook everything over a very low heat for about 15 minutes, stirring occasionally.

2 Add the stock, cover and simmer for 15 minutes. Add the watercress, reserving 4 sprigs, and simmer for a further 5 minutes.

3 Purée in a blender or processor, then return to the pan. Add the cream and gently reheat, stirring occasionally. Transfer to 4 bowls, top each with a scattering of croutons and a sprig of watercress. Serve immediately.