Vichyssoise Soup

• 3 tablespoons extra-virgin olive oil, divided
• 4 leeks, well washed and coarsely chopped
• 2 pounds red or white potatoes, peeled and coarsely chopped
• 2 bunches watercress, divided
• 2 1/4 quarts (9 cups) low-sodium chicken or vegetable broth, homemade or store-bought
• 3/4 teaspoon kosher salt
• ground white pepper
• 1 cup half-and-half
• 1 1/2 tablespoons fresh lemon juice, divided
• grated zest of 1 scrubbed lemon
• 2 tablespoons finely snipped fresh chives

1. Place a large, heavy soup pot or Dutch oven over medium heat and add 2 tablespoons of the oil.
2. Add the leeks and cook, stirring frequently, until tender, about 5 minutes (do not allow to brown).
3. Add the potatoes and cook, stirring occasionally, until slightly softened, about 5 minutes more.
4. Add half of the watercress and cook, stirring, just until wilted, about 3 minutes more.
5. Add the broth, salt, and pepper to taste.
6. Bring to a boil, then reduce the heat to low and simmer gently, partially covered, until the vegetables are very tender, about 25 minutes.
7. Remove the soup from the heat and let cool for 5 to 10 minutes.
8. In batches, process the soup in a blender or food processor until very smooth.
9. (Hold the top of the blender firmly with a folded towel to prevent an explosion of hot soup.)
10. Transfer the soup to a large bowl.
11. Stir in the half-and-half and 1/2 tablespoon of the lemon juice.
12. Cool to room temperature, then cover and refrigerate for at least 5 hours ( or overnight).
13. Refrigerate the remaining bunch of watercress separately.
14. Chill wide, shallow bowls.
15. Taste the soup for seasoning and adjust with salt, pepper, and lemon juice as necessary.
16. Just before serving, toss the remaining watercress with the remaining tablespoon of lemon juice and remaining tablespoon of olive oil.
17. Season to taste with salt and pepper.
18. Ladle into the chilled bowls and place a mound of the watercress salad on top.
19. Scatter with a pinch each of lemon zest and chives, and serve immediately.

extravirgin olive oil, leeks, red, bunches, chicken, kosher salt, ground white pepper, lemon juice, lemon, fresh chives

Taken from www.foodrepublic.com/recipes/vichyssoise-soup-recipe/ (may not work)