Watercress Soup and Ham Biscuits

Photo by John Kernick
Ingredients
- 1 ½ pounds Yukon gold potatoes (peeled, if desired), cut into 1/2-inch pieces
- 2 tablespoons unsalted butter
- 4 biscuits (store-bought or homemade)
- 1 ½ pounds Yukon gold potatoes (peeled, if desired), cut into 1/2-inch pieces
- 3 medium leeks (white and light green parts)
- 4 ounces thinly sliced ham
- 1 teaspoon kosher salt
- + 13 more ingredients
-
- 3 cups low-sodium chicken or vegetable broth
- 4 biscuits (store-bought or homemade)
- 1 cup dry white wine
- ¼ teaspoon black pepper
- 2 bunches watercress, leaves only
- 1 cup dry white wine
- 4 ounces thinly sliced ham
- 2 bunches watercress, leaves only
- 2 tablespoons unsalted butter
- ¼ teaspoon black pepper
- 3 cups low-sodium chicken or vegetable broth
- 1 teaspoon kosher salt
- 3 medium leeks (white and light green parts)
Slice each leek in half lengthwise, then slice each half into 1/2-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 b...
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