1 oz. butter
10 oz. diced onion
10 ozs. diced leek (white portion only)
2 lbs. fresh peeled and diced potatoes
1/2 c. white wine
1 bay leaf
2 qts. chicken stock
10 ozs. watercress leaves
Cream
Salt
White pepper

Saute onions and leek in butter until soft, but not brown. Add potatoes, white wine, chicken stock, watercress and bay leaf. Bring to a boil and let simmer until potatoes are soft. Remove bay leaf and pour the mixture in a food processor. Puree and strain through a fine sieve and return to pot. Bring to a boil and adjust seasoning. Chill. When soup has completely chilled, add some cream and fresh, coarse chopped watercress. Check taste again and adjust, if necessary.

Fill soup cups and garnish with a dash of sour cream and top with a spring of watercress. For an added touch, the soup may be served with watercress finger sandwiches.