CREAM OF LEEK, POTATO, AND WATERCRESS SOUP

Cream of Leek, Potato, and Watercress Soup image

Provided by Marilena Leavitt

Categories Soup

Time 45m

Yield 5-6 servings

Number Of Ingredients 10

2 TBSP. extra virgin olive oil (or butter)
3 medium leeks (white and pale green parts only), chopped
1 russet potato, peeled, cut into 1-inch chunks
3 cups low-salt chicken broth
1 bunch watercress, trimmed, coarsely chopped (about 2 cups)
⅓ cup sour cream
½ cup whole milk
--- salt and freshly ground pepper
--- watercress sprigs for garnish
--- bread croutons (optional)

Steps:

Set a medium saucepan over medium-high heat and add the olive oil. To the saucepan add the leeks and sauté for 5 minutes. Next, add the potatoes and sauté for a few minutes more. Add the chicken broth, bring to a simmer and reduce the heat to medium-low. Cover the pan and simmer until potatoes are tender, stirring occasionally, about 20 minutes. Remove the saucepan from the heat. Add the chopped watercress, cover again and let stand for 5 minutes or until the watercress wilts.
Working in batches, puree the soup in a blender (or use an emersion blender to do this directly in the saucepan). Return the soup to the saucepan. Whisk in the sour cream. Thin the soup with the milk to desired consistency. Season to taste with salt and pepper.
Ladle the soup into bowls. Garnish with some bread croutons and the reserved watercress sprigs and serve.