Leek And Watercress Soup

1. 1

   In a large saucepan, saute the leek in the butter for about 3 minutes. Add the watercress and cook for 5 minutes.

2. 2

   Stir in the potatoes, chicken broth, thyme, pepper and bring to a boil. Reduce the heat, simmer covered for 30 minutes.

3. 3

   With a stick blender, puree the vegetables. Stir in the heavy cream and gently heat until barely simmering.

4. 4

   Add salt and pepper to taste. Serve hot.

5. 5

   Note: Do not use milk or light cream as they might curdle. Can make ahead of time and gently reheated.

* Per serving · 4 servings · Values may vary.

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