Servings: 8

4 leeks 4 leeks
 
1 medium onion 1 medium onion
 
2 tablespoons butter 2 tablespoons butter
 
1.5 bunches watercress, finely chopped 1.5 bunches watercress, finely chopped
 
5 medium potatoes, peeled and sliced 5 medium potatoes, peeled and sliced
 
1 quart chicken stock 1 quart chicken stock
 
1 tablespoon salt 1 tablespoon salt
 
2 cups milk 2 cups milk
 
2 cups light cream 2 cups light cream
 
Salt and pepper to taste Salt and pepper to taste
 
1 cup heavy cream 1 cup heavy cream

Slice the white parts of the leeks very fine.
Slice the onion.
Cook with leeks in butter until they just begin to turn golden.
Add the watercress, potatoes, chicken stock, and the tablespoon of salt.
Cook at a low boil 35 to 40 minutes.
Rub the mixture through a fine sieve, or whirl in blender.
Return to the heat and add the milk and light cream.
Correct seasoning with salt and pepper.
Bring to a boil. Cool. Chill.
When cold, blend in the heavy cream.