Winter Vegetable Soup - Courtney Homer

(Sorry about the lack of photos)

2 Leeks; cleaned and chopped
2 lg Onions; chopped
6 Carrots; chopped
1 bunch Watercress; chopped (if desired)
1/4 lb Butter, unsalted
4 lg Tomato; blanched, chopped
2 large potatoes peeled and chopped
1/2 c Mushrooms; sliced
1/2 c Cream, heavy
Salt; to taste
Pepper, black; to taste
Pepper, white; to taste

In a large saucepan, combine the butter, leeks, carrots, onions, potato, and spices. Cover with water and simmer until the vegetables are tender.

When vegetables are tender, place 3/4 of the contents of the saucepan into a blender and puree until creamy (or use an immersion blender - this is my preferred method. Just be sure to leave some chunks). Pour contents back into the saucepan.

Add cream, chopped tomatoes, mushrooms. Season to taste with salt, black pepper and white pepper. Simmer about 5 more minutes.  Add watercress just before serving.

**Notes: This is a forgiving recipe, so play with it. I like a few more mushrooms so probably add close to a cup. The original recipe calls for twice the amount of butter, so do what tastes good to you.