Chilled Idaho® Potato & Watercress Soup
12 - 8 oz. servings
4 ounces unsalted butter
2 cups leeks, rinsed, coarsely chopped
1 1/2 cups onion, yellow, coarsely chopped
2 tablespoons flour, all purpose
1 1/2 pounds Idaho® potatoes, peeled, large diced
2 quarts chicken stock, simmering
1 sprig thyme, fresh
1 each bay leaves
2 cups heavy cream, simmered
2 bunches watercress, cleaned, rinsed, steamed, shocked, then pureed
Salt and pepper to taste
1 1/2 cups chives, chopped
In a medium stock pot over medium high heat melt butter.
Add leeks & onion and sweat until translucent.
Dust with flour and incorporate.
Add potatoes, chicken stock, and aromatics (but not watercress puree).
Simmer soup for 1 1/2 hours.
Add scalded cream.
Puree mixture and pass through a coarse strainer.
When chilled add watercress puree, and chives.
Adjust seasoning with salt & pepper. Garnish with a sprig of watercress.