I’ve never made a mint jelly so can’t advise on a specific recipe but there are lots on line including a Nigella one .
Melt the butter in a large pan
Sauté the leeks until softened but not coloured
Add in the potatoes and coat in the butter
Add in the hot stock , put a lid on it and let the potatoes cook for about 15 minutes
Now add in the watercress , reserving a little for garnish . Replace the lid and cook for no more than 5 minutes
Season and blitz
Serve with a little cream and fresh watercress garnish
Can be frozen . I wouldn't cook in a slow cooker because you may loose the vibrant colour
Ingredients
Directions
Melt the butter in a large pan
Sauté the leeks until softened but not coloured
Add in the potatoes and coat in the butter
Add in the hot stock , put a lid on it and let the potatoes cook for about 15 minutes
Now add in the watercress , reserving a little for garnish . Replace the lid and cook for no more than 5 minutes
Season and blitz
Serve with a little cream and fresh watercress garnish
Can be frozen . I wouldn't cook in a slow cooker because you may loose the vibrant colour