Watercress And Leek Soup - cooking recipe

Ingredients

1 Tbsp. butter or margarine
3 Tbsp. water
3 leeks, sliced
1 medium onion, sliced
1 bunch watercress, divided
2 large potatoes, peeled and sliced
3 c. chicken broth
2 1/2 c. milk
1/4 tsp. salt
1/8 tsp. freshly ground pepper

Preparation

Melt butter in a Dutch oven; add water, leeks and onion.
Cover and cook about 8 minutes or until tender, stirring occasionally. (Do not brown.)
Set aside 1/4 cup watercress.
Add remaining watercress and remaining ingredients to Dutch oven.
Cover and bring to a boil.
Reduce heat and simmer 30 minutes or until vegetables are soft.
Spoon one-third of soup mixture into container of an electric blender, and puree; continue blending until all mixture is pureed.
Return puree to Dutch oven reserving 1/3 cup in blender.
Add reserved 1/4 cup watercress to blender and puree; set aside.
Simmer pureed soup mixture until thoroughly heated.
Just before serving, stir in the pureed watercress mixture.