1 bunch watercress (about 4 oz.)
2 tbsp. butter
3 leeks, sliced
1 med. onion, sliced
3 potatoes, peeled & sliced
3 c. chicken broth
1/2 tsp. salt
1 pt. half & half

Wash watercress. Remove stems. Melt butter in 3 quart saucepan. Saute leeks and onions until golden. Add potatoes, chicken broth, watercress and salt. Bring to a boil. Simmer until vegetables are tender, 35 to 40 minutes. Puree in blender. Stir in half and half. Chill thoroughly.