Watercress and Leek Soup

• 2 tablespoons olive oil
• 2 medium leeks, pale-green parts only, chopped, washed well and dried
• Coarse salt and ground pepper
• 1 can (14.5 ounces) low-sodium chicken broth
• 1 medium russet potato, peeled and chopped
• 4 cups water
• 3 bunches watercress (about 5 ounces each), thick ends trimmed, chopped
• 1 tablespoon fresh lemon juice

1. In a medium saucepan, heat 1 tablespoon oil over medium.
2. Add leeks and season with salt and pepper.
3. Cook until tender, stirring occasionally, 4 to 6 minutes.
4. Add broth, potato, and the water.
5. Bring to a boil; reduce to a simmer and cook, partially covered, until potato is tender, 10 to 12 minutes.
6. Add two-thirds of the watercress and cook until bright green and tender, about 3 minutes.
7. Working in batches, puree soup until smooth in a blender, being careful not to fill jar more than halfway each time.
8. Return to pan and season soup with salt (reheat over medium if necessary).
9. In a small bowl, whisk together remaining 1 tablespoon oil and the lemon juice; season with salt and pepper.
10. Add remaining watercress and toss.
11. Serve soup topped with watercress.
12. Watercress is a dark, leafy green with thick stems and a peppery taste that mellows once its cooked.
13. Look for bunches with bright, glossy green leaves that havent begun to wilt.
14. Wrap in paper towels and refrigerate in a plastic bag up to 3 days.
15. Always wash watercress just before usingplace in a colander, and rinse well with cold water.
16. Dry thoroughly and trim off thick stems.
17. (Per Serving)
18. Calories: 161
19. Fat: 7.2g (1.2g Saturated Fat)
20. Protein: 5.8g
21. Carbohydrates: 20.5g
22. Fiber: 2.2g

olive oil, leeks, salt, chicken broth, russet potato, water, bunches, lemon juice

Taken from www.epicurious.com/recipes/food/views/watercress-and-leek-soup-387613 (may not work)