Buttermilk Vichyssoise with Watercress

This came from an old martha stewart article. I only use buttermilk and not cream so as to cut down on the fat. Also, its good to have a little extra veggie stock around to thin out the soup as it is very thick initially. Tasty both chilled and room temp. Recipe makes alot, so cut in half for two people.

3 tablespoons unsalted butter
4 leeks, white and light-green parts only, halved lengthwise then thinly sliced into half-moons, washed well and drained
3 lg white potatoes, peeled and cut into 1-inch pieces
4 1/2 cups veggie stock (chicken stock works too)
1 bunch cleaned watercress leaves, loosely packed
Coarse salt and freshly ground white pepper
2 cups buttermilk (or 1 cup buttermilk and 1 cup half-and-half)

1. Melt butter in a stockpot over medium-low heat. Add leeks, and cook, covered, until tender, about 15 minutes.
2. Add potatoes, stock, and 2 cups water. Bring to a boil; simmer until potatoes are tender, about 20 minutes. Cool completely; stir in 2/3rds of the watercress.
3. Working in batches, purée soup in a blender until smooth. Transfer puréed soup to a large bowl. Season with salt and white pepper. Chill at least 1 hour. Add buttermilk just before serving. Adjust seasoning as needed. If necessary, thin the soup with a bit more stock or water to achieve desired consistency. Garnish with remaining cup watercress leaves.

Serve with crusty warm bread and a nice white wine. We paired King Estate Pinot Gris with it and it was very very tasty!