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Categories:Viewed: 32 - Published at: 4 years ago
Ingredients
- 3 cups (packed) watercress, thick stems trimmed
- 2 tablespoons (1/4 stick) butter
- 1 1/4 pounds russet potatoes, peeled, sliced into 1/4-inch-thick rounds
- 3 large leeks (white and pale green parts only), sliced
- 6 cups (or more) canned low-salt chicken broth
- 1/2 cup whipping cream
- 3 tablespoons minced fresh chives
Method
- Blanch watercress in pot of boiling salted water 30 seconds.
- Drain; set aside.
- Melt butter in heavy large pot over medium heat.
- Add potatoes and leeks; saute 4 minutes.
- Add 6 cups broth.
- Bring to boil.
- Reduce heat; cover partially and simmer until vegetables are tender, about 20 minutes.
- Add watercress; simmer uncovered 5 minutes.
- Cool 10 minutes.
- Working in batches, puree soup in blender until smooth.
- Return soup to pot.
- Mix in cream.
- Season with salt and pepper.
- Chill at least 4 hours and up to 1 day.
- Thin with more broth, if desired.
- Ladle soup into bowls.
- Sprinkle with chives.
