Leek And Watercress Soup - cooking recipe

Ingredients

1 large leek, sliced
2 tablespoons butter
2 bunches watercress, stems removed
3 medium potatoes, peeled and diced
5 cups chicken broth
1/8 teaspoon thyme
1/4 teaspoon ground pepper
1 1/2 cups whipping cream

Preparation

In a large saucepan, saute the leek in the butter for about 3 minutes. Add the watercress and cook for 5 minutes.
Stir in the potatoes, chicken broth, thyme, pepper and bring to a boil. Reduce the heat, simmer covered for 30 minutes.
With a stick blender, puree the vegetables. Stir in the heavy cream and gently heat until barely simmering.
Add salt and pepper to taste. Serve hot.
Note: Do not use milk or light cream as they might curdle. Can make ahead of time and gently reheated.