3 c. chicken broth
3 potatoes, thin-skinned, unpeeled and diced
1 sm. yellow onion, diced
1/4 c. basil leaves, tightly packed
2 leeks, well rinsed and dried
4 tbsp. (1/2 stick) unsalted butter
1/2 c. watercress leaves, tightly packed
1/4 tsp. ground Allspice
1 c. milk
Salt and pepper

Cook until tender. Blend together. Serve hot or cold.