|1||large bunch watercress or upland cress (about 4 packed cups), washed and dried|
|2||tablespoons unsalted butter|
|2||leeks, white and light green parts only, cleaned and thinly sliced|
|3||medium white or Yukon Gold potatoes, diced|
|4||cups water or vegetable stock|
|Pinch of freshly grated nutmeg|
|1||teaspoon kosher salt|
|1/8||teaspoon black pepper|
|2/3||cup heavy cream|
2. In a large saucepan, melt the butter over medium heat. Add the leeks and cook, stirring often, about 5 minutes or until softened.
3. Add the potatoes and water or stock. Bring to a boil, lower the heat to medium, and simmer about 12 minutes or until the potatoes are tender.
4. Add the chopped cress, nutmeg, salt, and pepper. Simmer 5 minutes more.
5. In a blender, working in batches, puree the soup until smooth. Transfer the pureed soup to the saucepan. Stir in the cream and reheat until the soup is hot. Taste for seasoning, add more salt and pepper if you like, and ladle into bowls. Garnish with the reserved cress sprigs.
Adapted from ''The Silver Spoon"