Watercress Soup (Julia Child)

• 1 lb potato, peeled and diced (I leave skins on)
• 3 cups leeks, thinly sliced (white and tender green parts only)
• 2 quarts water
• 1 tablespoon salt
• 1 cup watercress leaf, and tender stems
• 4 -6 tablespoons whipping cream or 2 -3 tablespoons softened butter

1. When measuring the watercress leaves and stems, pack them down in the measuring cup.
2. Simmer leeks, potatoes, water and salt together, partially covered, 40-50 minutes until vegetables are tender.
3. Stir in watercress and simmer 5 minutes.
4. While the watercress is simmering, you can prepare the following optional garnish if you wish: a small handful of watercress leaves boiled 30 seconds, rinsed in cold water and drained.
5. Mash the vegetables in the soup with a fork, or puree in blender. Correct seasoning.
6. Off heat and just before serving, stir in cream or butter by spoonfuls. Decorate with the optional watercress leaves.

potato, leeks, water, salt, watercress leaf, whipping cream

Taken from www.food.com/recipe/watercress-soup-julia-child-270735 (may not work)