Potato Leek Soup

• 4 Idaho potatoes, peeled and diced
• Salt and freshly ground pepper
• 4 tablespoons unsalted butter
• 1 large Spanish onion, peeled and diced
• 3 medium leeks, cleaned and diced
• 1 bouquet garni (bay leaves, parsley and thyme in cheesecloth; also available in specialty food markets)
• 4 cups chicken stock
• 1 cup heavy cream
• 1 1/2 bunches watercress, cleaned, stems removed and chopped
• 1 1/2 pounds bay scallops
• 1 bunch chives for garnish

1. In a medium saucepan, cover 1/2 of the diced potatoes with cold water, and season with salt.
2. Bring to a boil, and blanch until potatoes are tender, about 5 to 7 minutes.
3. Remove from heat, drain and reserve.
4. In a large pot over medium heat, melt the butter.
5. Add onions and leeks, and stir.
6. Cover pot and saute, stirring occasionally, about 5 minutes.
7. Uncover, and add remaining potatoes, bouquet garni, salt, pepper, chicken stock and cream.
8. Stir.
9. Bring the soup to a simmer over medium heat, uncovered.
10. Simmer until potatoes are soft, about 15 minutes.
11. Remove potatoes from heat; drain and reserve.
12. Using a food processor or blender, puree the soup in batches.
13. Season to taste.
14. Return soup to pot; add blanched potatoes and simmer over medium heat.
15. When liquid simmers, add watercress and scallops.
16. Cook 30 seconds, stirring once.
17. Ladle soup into warm bowls; sprinkle with chives.

potatoes, salt, unsalted butter, onion, leeks, bouquet garni, chicken stock, heavy cream, bunches, bay scallops, chives

Taken from cooking.nytimes.com/recipes/7100 (may not work)