Leek and potato soup recipe

Ingredients

• ¼ cup olive oil
• 2 leeks, coarsely chopped
• 1 large sweet onion, chopped
• 2 large baking potatoes, peeled and chopped
• 2 cups chicken broth
• 1 tsp salt
• 1 cup milk
• 1 cup whipping cream
• ¼ cup chopped chives
• Salt and black pepper, to taste
• ¼ cup chopped Watercress

1. Heat the olive oil in a soup kettle.
2. Rinse the sand out of the leeks.
3. Add the leeks and onion and sauté for 5 minutes over medium heat.
4. Add the potatoes, chicken broth, and salt. Simmer until the potatoes are tender. Set aside and cool.
5. Purée in the blender until smooth.
6. Pour the soup back into the pot, add the milk, whipping cream, and chives and reheat.
7. Add salt and pepper to taste. Float the watercress on top for garnish.