Watercress Soup (Julia Child)

Posted here for safekeeping. This is another variation on Julia's basic recipe for leek and potato soup.

• Ready In: 1 hr 5 mins
• Serves: 4

Ingredients

• 1  lb potato, peeled and diced (I leave skins on)
• 3  cups leeks, thinly sliced (white and tender green parts only)
• 2  quarts water
• 1  tablespoon salt
• 1  cup watercress leaf, and tender stems
• 4 -6  tablespoons  whipping cream or 2 -3  tablespoons  softened butter

Directions

1. When measuring the watercress leaves and stems, pack them down in the measuring cup.
2. Simmer leeks, potatoes, water and salt together, partially covered, 40-50 minutes until vegetables are tender.
3. Stir in watercress and simmer 5 minutes.
4. While the watercress is simmering, you can prepare the following optional garnish if you wish: a small handful of watercress leaves boiled 30 seconds, rinsed in cold water and drained.
5. Mash the vegetables in the soup with a fork, or puree in blender. Correct seasoning.
6. Off heat and just before serving, stir in cream or butter by spoonfuls. Decorate with the optional watercress leaves.