2 bunches watercress, washed
2 leeks, washed, trimmed and sliced thinly
3-4 med. potatoes, washed and quartered
2 Tbls. good olive oil or butter
6-7 c. chicken or vegetable broth
Kosher or sea salt and freshly ground black pepper
Crème fraiche

In a med-lg pot, sauté leeks in oil or butter until wilted. Add watercress, potatoes, and broth. Bring to a boil; then reduce to a simmer. Cook for about 20 minutes, until potatoes are tender. Remove from heat and let cool some. Place in a blender or food processor and whir. Adjust seasonings.

Serve with a dollop of crème fraiche.