Chilled Watercress Soup

• 3 cups (packed) watercress, thick stems trimmed
• 2 tablespoons (1/4 stick) butter
• 1 1/4 pounds russet potatoes, peeled, sliced into 1/4-inch-thick rounds
• 3 large leeks (white and pale green parts only), sliced
• 6 cups (or more) canned low-salt chicken broth
• 1/2 cup whipping cream
• 3 tablespoons minced fresh chives

1. Blanch watercress in pot of boiling salted water 30 seconds.
2. Drain; set aside.
3. Melt butter in heavy large pot over medium heat.
4. Add potatoes and leeks; saute 4 minutes.
5. Add 6 cups broth.
6. Bring to boil.
7. Reduce heat; cover partially and simmer until vegetables are tender, about 20 minutes.
8. Add watercress; simmer uncovered 5 minutes.
9. Cool 10 minutes.
10. Working in batches, puree soup in blender until smooth.
11. Return soup to pot.
12. Mix in cream.
13. Season with salt and pepper.
14. Chill at least 4 hours and up to 1 day.
15. Thin with more broth, if desired.
16. Ladle soup into bowls.
17. Sprinkle with chives.

butter, russet potatoes, leeks, chicken broth, whipping cream, fresh chives

Taken from www.epicurious.com/recipes/food/views/chilled-watercress-soup-106511 (may not work)