Yield: 10 servings
1. In a medium rondeau melt the butter (no color) and gently sweat the onions, garlic, and leeks until tender, again no color or browning.
2. Add the potatoes and the chicken stock. Bring to boil and simmer until the potatoes are fully cooked. Puree in a large blender until completely smooth and silky. Add the cream and pulse until fully blended.
3. Take 3/4 cup of the soup and return to the blender. Add the watercress and puree until completely smooth. Swirl into the soup as a garnish.
* To puree garlic:
Peel cloves of garlic. Using the broad end of a knife, smash and press the cloves until the garlic becomes a creamy puree. Add a pinch of salt to the smashed garlic to speed up the process.
Exec. Chef Kerry Hoffernan, Eleven Madison Park
Recipe and photo used with permission from the Idaho Potato Commission - www.idahopotato.com
Please note that some ingredients and brands may not be available in every store.