Soupe au cresson (Water Cress Soup)

• 1 bunch water cress
• 1 large leek or 2 medium
• 5 large potatoes
• 1 cup heavy cream
• salt, pepper
• 3 to 4 cups water (or water to cover)

1. Chop all the ingredients, put them in a pot with cold water.
2. Boil 40 minutes.
3. Blend until creamy.
4. Put back on the heat, add the cream + some of the water.

For a leek + potato soup: make it with onions.