3 leeks
1 med. onion, diced
4-5 diced potatoes.
4 cups chicken broth
2 cups half and half (light)
salt and pepper.

Dice up leeks & onion, saute in a few
tbsp. of oil. Add diced potatoes &
chicken broth. Simmer until potatoes are
tender. Puree. Add half and half and
season w/ salt and pepper. Garnish with
watercress.

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