1. Melt 1 Tbsp butter in a dutch oven or stock pot over medium heat.  Add the leek, onion and celery and cook, stirring until the vegetables are tender but not colored, 7 to 10 minutes.

2. Add the wine and reduce by half.  Pour in the chicken stock.  Add the herb bundle and potato and bring to a boil.  Lower the heat to a simmer for 20 minutes, making sure the potatoes are thoroughly cooked through.  Stir in the crème fraîche and watercress and remove the pot from the heat.

3. Let the watercress soften in the soup off the heat for 3 minutes, then transfer the soup to a blender (this may have to be done in batches).  Blend the soup until it is pureed, then push it through a a fine-mesh sieve using the back of a ladle.  Season to fast with salt and pepper.

4. Just before serving, whip the heavy cream until it holds firm peaks then season with salt, pepper, and curry powder.

5. Ladle the soup into warm bowls and top with a dollop of whipped cream and a sprinkling of chopped chives.

 

Read the original on: The Date Dish