Potato Leek Soup

Ingredients

• 3 Tbsp unsalted butter
• 2 large leeks
• 3 c rich chicken broth
• 2 large baking potatoes
• 1 12 c watercress
• heavy cream

Directions

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