4 tablespoons butter
3 leeks, white part only, sliced
1 white onion, minced
3 large potatoes, diced
1 parsnip, diced
1 quart strained chicken stock
1/4 teaspoon salt
1/4 teaspoon white pepper
1 bunch watercress, chopped
4 tablespoons cooked chopped sp
Melt butter in a stockpot; sauté leeks and onion, stirring often, until tender.
Stir in potatoes, parsnip and stock; cover and cook over low heat for 20 minutes or until tender.
Remove and puree vegetables; return to soup.
Season with salt and pepper.