2 leeks

3 medium russet potatoes

1 bunch watercress

3 tablespoons butter

6 cups Basic Chicken Broth (see recipe on page 3)

1 cup whole milk

Salt and white pepper

8 watercress leaves

• Slice the leeks thinly, using only the white parts. Dice the potatoes and chop the watercress, reserving 8 whole leaves.

• Using a soup pot, heat the butter. Add the leeks and sauté for 5 minutes on low heat. Pour in the broth and add the potatoes and watercress. Bring to a boil, reduce to a simmer, and cook for 5 minutes.

• Remove from heat and allow to cool slightly. Using a blender or food processor, purée the mixture. Return it to the pot, adding the milk and salt and white pepper to taste. Reheat gently, but thoroughly. Garnish with the whole watercress leaves, and serve.

Serves 4–6

If you'd like to spice up this recipe a bit, add 2 medium-sized onions for additional flavor.