Potage Cressonniere

One of the great classic soups, this is elegant and yet easy to prepare. The soup may be made a day ahead, but the cream should not be added until the soup is reheated at serving time.

Ingredients
2 tablespoons butter
2 leeks, cleaned and chopped, minus the tough green leaves
3 medium-size potatoes, peeled and sliced
5 cups chicken broth or homemade chicken stock
2 bunches watercress
Salt and Pepper to taste
1 cup heavy cream (Optional)
Watercress leaves for garnish

Heat the butter in a large saucepan without letting it brown, then add the leeks and sauté them for a few minutes without browning.

Add potatoes and chicken broth and water or chicken stock. Bring to a boil and simmer for 20 minutes.

Add watercress (reserve a few leaves for garnish), salt, and pepper and turn off the heat immediately (otherwise the watercress will overcook and the soup will lose its lovely green color). Combine well.

Let soup cool slightly and puree in a blender 2 cups at a time. Add the cream (optional). Reheat the soup gently before serving or refrigerate and serve cold. Garnish with watercress leaves.