Chilled Watercress Soup

ingredients

• 3 cups (packed) watercress, thick stems trimmed
• 2 tablespoons (1/4 stick) butter
  2 2/3 tablespoons whipped butter
  2 tablespoons hydrogenated fat
  2 tablespoons margarine
  4 1/2 teaspoons olive oil
• 1 1/4 pounds russet potatoes, peeled, sliced into 0.25 inch-thick rounds
• 3 large leeks (white and pale green parts only), sliced
• 1 1/2 quarts (or more) canned low-salt chicken broth
  1 1/2 quarts water & 2 tablespoons bouillon
• 1/2 cup whipping cream
• 3 tablespoons minced fresh chives

directions

Blanch watercress in pot of boiling salted water 30 seconds. Drain, set aside.

Melt butter in heavy large pot over medium heat. Add potatoes and leeks, saute 4 minutes. Add 1 1/2 quarts broth. Bring to boil. Reduce heat, cover partially and simmer until vegetables are tender, about 20 minutes. Add watercress, simmer uncovered 5 minutes. Cool 10 minutes.

Working in batches, puree soup in blender until smooth. Return soup to pot. Mix in cream. Season with salt and pepper. Chill at least 4 hours and up to 1 day. Thin with more broth, if desired. Ladle soup into bowls. Sprinkle with chives.