Leek and potato soup is often thought of as a comforting winter classic, but here, the peppery, bright green watercress adds a touch of spring.

Though this lunch is designed for four, this soup will actually yield 6 servings or so; but you won’t mind having leftovers. If you can make this soup the night before it’s needed, so much the better, as the flavors improve from standing overnight.

INGREDIENTS
1 ½ tablespoons canoloa oil
3 large leeks, white and palest green parts only, chopped and rinsed well
1 large onion, finely chopped
2 pounds potatoes, peeled and diced
1 bay leaf
light vegetable stock or water
1 cup packed chopped watercress
1 to 1 ½ cups low-fat milk or soymilk
salt and freshly ground pepper to taste
2 tablespoons chopped fresh parsley

Heat the oil in a large soup pot. Add the leeks and onions and sauté over moderate heat, covered, until the onion begins to turn golden. Lift the lid occasionally to stir. Add the potatoes, bay leaf, and just enough stock or water to cover. Bring to a boil, then simmer, covered, until the potatoes are tender, about 15 to 20 minutes.

Mash some of the potatoes against the side of the pot with the side of a spoon. Add the watercress and milk or soymilk and simmer over very low heat for 20 minutes. Season to taste with salt and pepper. Allow to stand off the heat for an hour or 2 before serving, or let cool and refrigerate overnight. Heat through before serving. Stir in the parsley. Adjust the consistency with more milk or soymilk, then adjust the seasonings.

Calories: 273
Carbohydrate: 53g
Total fat: 4 g
Cholesterol: 2 g
Protein: 5 g
Sodium: 432 mg