Leek and Watercress soup

  This recipe is from Gourmet 1976. Serves 6.

Ingredients

1/2 stick butter

1.5 cups washed and minced leeks

1 cup minced onion

1 clove garlic, minced

salt and pepper

2 potatoes, peeled and thinly sliced

2 bunches watercress, but 1 and 3/4 coarsely chopped reserving the rest for garnish

3 cups chicken broth

1 cup milk

1 cup cream

Process

1. In a large saucepan, melt 1/2 stick butter and sweat the leeks, onion, garlic, and salt and pepper to taste. 

2. Cover and simmer for 20 minutes until the veggies are very soft. 

3. Add potatoes, watercress, and chicken broth and simmer for 25 minutes. 

4. Puree the mixture in a blender or food processor. 

5. Return puree to the pan and add the milk and cream and bring to a simmer. 

6. Add salt and pepper to taste. 

7. Divide the soup among 6 heated bowls and garnish with watercress leaves.