Leek and Watercress Soup

This recipe has been sitting in my files for over 25 years. This is a wonderful, elegant soup!

• Ready In: 1 hr 5 mins
• Serves: 4

Ingredients

• 1  large leek, sliced
• 2  tablespoons butter
• 2  bunches watercress, stems removed
• 3  medium potatoes, peeled and diced
• 5  cups chicken broth
• 1⁄8 teaspoon thyme
• 1⁄4 teaspoon ground pepper
• 1 1⁄2 cups  whipping cream

Directions

1. In a large saucepan, saute the leek in the butter for about 3 minutes. Add the watercress and cook for 5 minutes.
2. Stir in the potatoes, chicken broth, thyme, pepper and bring to a boil. Reduce the heat, simmer covered for 30 minutes.
3. With a stick blender, puree the vegetables. Stir in the heavy cream and gently heat until barely simmering.
4. Add salt and pepper to taste. Serve hot.
5. Note: Do not use milk or light cream as they might curdle. Can make ahead of time and gently reheated.