Creamy Leek & Potato Soup Recipe

Heat oil in heavy large pot over medium-high heat.
Add onions, leeks; sprinkle with salt & pepper
Saute until softened (about 8 minutes). Add broth and lemon juice; bring to a boil. Reduce heat, cover and simmer until vegetables are very tender (about 30 minutes)

Meanwhile, bring cream and tarragon to boil in small saucepan. Reduce heat and simmer 5 minutes
Remove from heat; cover and let stand 20 minutes so that flavors blend.

Working in batches, puree soup in blender until smooth. Return soup to same pot. Stir in cream mixture. Simmer until flavors blend, thinning with more broth, if desired, about 5 minutes. Season to taste with salt and pepper and more lemon juice, if desired.

Ladle soup into bowls - Garnish with watercress - Serve