Saute leeks and watercress in butter in a large stockpot over very low heat for 15 minutes. Cover pot, stirring occasionally. Do not allow to brown.
Add stock and bring to a boil. When boiling, immediately lower heat and simmer gently for 10 minutes.
Dissolve cornstarch in a little cold water. When well blended, add a ladle full of the soup and whisk to blend. Then add to the soup. Blend till smooth.
Contributor: pat ciesla
Great for Thanksgiving or Christmas. Happy Holidays to all!
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