6 c. water
3 c. sliced, peeled potatoes
3 c. sliced leeks, white part only
2 tbsp. chicken stock base
1 c. firmly packed watercress, washed
1 c. half and half
Salt to taste
White pepper to taste
Fresh watercress

Combine potatoes, leeks and chicken stock base with water in medium saucepan. Cover and simmer for 20 to 30 minutes, or until vegetables are tender. Add watercress for last 5 minutes of cooking time. Cool. Pour in small quantities into blender jar and puree. Chill. Add half and half and salt and pepper. Garnish each serving with a watercress leaf. Makes 6 to 8 servings.