preparation

1. Bring a 3-quart pot of water to a boil. Add the watercress, turn off the heat, and let the watercress stand in the hot water for 30 seconds. Drain and set aside.

2. In a large saucepan, heat the olive oil over medium heat. Add the potatoes and leeks and sauté for about 7 to 8 minutes. Add in the broth, bring to a boil, lower the heat, and simmer for 20 minutes. Add the watercress and simmer for 5 minutes.

3. Working in batches if necessary, puree the soup in a food processor or blender. Add the pureed soup to a large bowl. Season with salt and pepper, cover, and refrigerate several hours or overnight. 4. Stir in the half-and-half right before serving and garnish each bowl with 1 tsp. of chopped chives.