Watercress and Potato Soup

2 tbsp. butter or margarine

2 leeks, cleaned and chopped

3 medium potatoes, peeled and sliced

5 cups chicken broth

1 bunch watercress, stemmed and chopped

Salt and pepper to taste

1 cup whipping cream

Watercress leaves for garnish.

Heat butter in a saucepan without letting it brown. Add leeks and saute for 2 to 3 minutes without browning them. Add potatoes and chicken broth. Bring to boiling. Simmer for 25 minutes. Stir in watercress, salt and pepper to taste. Simmer for 2 minutes longer. Set aside to cool. Place mixture in blender container or work bowl of food processor and puree. Pour in cream and stir until well combined. Reheat gently before serving or refrigerate and serve cold. Garnish with watercress leaves.