Potato Leek Soup - cooking recipe

Ingredients

3 Tbsp. unsalted butter
2 large leeks
3 c. rich chicken broth
2 large baking potatoes
1 1/2 c. watercress
heavy cream

Preparation

Melt butter.
Add thinly sliced leeks and saute until soft (8 minutes).
Stir in chicken broth and potatoes, peeled and sliced au gratin style.
Partially cover; simmer for about 10 minutes. Using a wooden spoon, mash some potatoes against the side of the pan.
Stir in coarsely chopped watercress.
Simmer for 1 minute. Serve in bowl.
Season with salt, pepper and swirl 1 tablespoon heavy cream.