Leek and Watercress Soup

Ingredients:
- 1 medium onion, peeled and chopped (1 cup)
- 1 large potato, peeled and diced (1 cup)
- 1 bunch watercress, trimmed and chopped (2 cups)
- 5 cups vegetable stock or water
- 2 Tbs. vegetarian Worcestershire sauce
- Salt and freshly ground black pepper to taste
- Chopped chives for garnish
- 5 medium leeks (white and pale green parts only), chopped (4 cups)
- 1 1/2 Tbs. vegetable oil

Directions:
- In large pot, heat oil over medium heat.
- Add leeks and onion and cook until tender, stirring occasionally, about 10 minutes.
- Add potato and watercress.
- Cook until wilted, stirring occasionally, 5 minutes.
- Add stock, bring to a boil.
- Reduce heat and simmer until potato is tender, about 30 minutes.
- Stir in Worcestershire sauce and season with salt and pepper.
- In food processor or blender, puree soup in batches.
- Serve warm or chilled garnished with chopped chives if desired.
- Can be made the day before or frozen for up to 1 month.