|Leeks||3 , sliced|
|Onion||1 Medium, sliced|
|Watercress||1 Bunch (100 gm) (Divided)|
|Potatoes||2 Large, peeled and sliced|
|Chicken broth||3 Cup (48 tbs)|
|Milk||2 1⁄2 Cup (40 tbs)|
|Ground pepper||1⁄8 Teaspoon|
Melt butter in a Dutch oven; add water, leeks, and onion.
Cover and cook about 8 minutes or until tender, stirring occasionally. (Do not brown.)
Set aside 3/4 cup watercress.
Add remaining watercress and remaining ingredients to Dutch oven.
Cover, and bring to a boil.
Reduce heat, and simmer 30 minutes or until vegetables are soft.
Spoon one-third of soup mixture into container of an electric blender, and puree; continue blending until all mixture is pureed.
Return puree to Dutch oven, reserving 1/3 cup in blender.
Add reserved 1/2 cup watercress to blender, and puree, set aside.
Simmer pureed soup mixture until thoroughly heated.
Just before serving, stir in the pureed watercress mixture.