Watercress Soup

Ingredients

3 large bunches watercress, stalks removed, and chopped. (reserve a few leaves for garnish)
½ cup butter, unsalted
5 leeks, white parts only, rinsed and sliced
4 medium potatoes, cubed
7 ½ cups chicken stock or vegetable stock (see our stock recipes)
4 tablespoons sour cream
salt and freshly ground black pepper to taste

1. Melt the butter in a dutch oven, add the leeks, potato and watercress and make sure they're covered with butter.

Add salt. Cover and cook vegetables until soft, stirring occasionally.

2. Pour in the stock and simmer, covered, until vegetables are tender. Remove the dutch oven and puree  the soup in a blender or food processor.

3. Return the soup to the dutch oven, add 3 tablespoons sour cream, season to taste and reheat slowly. Garnish with a dollop of sour cream and chopped watercress.

Serves 6 to 8