4 large leeks, whites and light green areas finely sliced
4 medium waxy potatoes, finely chopped
2 quarts chicken broth
3 bunches of watercress (cleaned and leaves only)
salt and pepper
butter or sour cream (optional)
1. Simmer leeks and potatoes in broth until soft, about 15 minutes.
2. Stir in watercress and simmer for 2 more minutes.
3. Season with salt and pepper. Finish with a pat of butter or dollop of sour cream, if desired.