Ingredients
2 tablespoons olive oil
2 leeks (1 1/4 pounds total), dark green parts removed and remainder chopped and washed well
Coarse salt and ground pepper
1 can (14.5 ounces) reduced-sodium chicken broth
1 medium baking potato, peeled and chopped
3 bunches watercress (about 5 ounces each), thick ends trimmed, chopped
1 tablespoon fresh lemon juice
Preparation
In a medium saucepan, heat 1 tablespoon oil over medium. Add leeks and season with salt and pepper. Cook, stirring occasionally, until tender, 4 to 6 minutes. Add broth, potato, and 4 cups water. Bring to a boil; reduce to a simmer and cook, partially covered, until potato is tender, 10 to 12 minutes.
Add 2 bunches watercress and cook until bright green and tender, about 3 minutes. Using a slotted spoon, transfer vegetables and a little liquid to a blender; puree until smooth and pour into a bowl. Puree remaining liquid in blender and return to pot. Stir in pureed vegetables and season soup with salt.
In a small bowl, whisk together 1 tablespoon oil and lemon juice and season with salt and pepper. Add remaining watercress and toss. Serve soup topped with watercress.
