Ingredients
- 3 cups Watercress (Thick Stems Trimmed)
- 2 tablespoons Butter (1/4 stick)
- 1 1/4 pounds Yukon Gold Potatoes (Peeled & Sliced into 1/4 inch thick rounds)
- 3 large Leeks (White and Pale Green Parts Only), sliced
- 6 cups Chicken Stock
- 1/2 cup Whipping Cream
- 3 tablespoons Chives
Directions
Blanch watercress in pot of boiling salted water 30 seconds. Drain; set aside.
Melt butter in heavy large pot over medium heat. Add potatoes and leeks; sauté 4 minutes. Add 6 cups broth. Bring to boil.
Reduce heat; cover partially and simmer until vegetables are tender, about 20 minutes. Add watercress; simmer uncovered 5 minutes. Cool 10 minutes.
Working in batches, puree soup in blender until smooth. Return soup to pot. Mix in cream.
Season with salt and pepper. Chill at least 4 hours and up to 1 day. Thin with more broth, if desired. Ladle soup into bowls. Sprinkle with chives.
