Potato Leek Soup

4 Idaho potatoes, peeled and diced
Salt and freshly ground pepper
4 tablespoons unsalted butter
1 large Spanish onion, peeled and diced
3 medium leeks, cleaned and diced
1 bouquet garni (bay leaves, parsley and thyme in cheesecloth; also available in specialty food markets)
4 cups chicken stock
1 cup heavy cream
1 ½ bunches watercress, cleaned, stems removed and chopped
1 ½ pounds bay scallops
1 bunch chives for garnish

Nutritional Information
- Nutritional analysis per serving (4 servings)
  855 calories; 37 grams fat; 22 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 93 grams carbohydrates; 10 grams dietary fiber; 12 grams sugars; 37 grams protein; 160 milligrams cholesterol; 1349 milligrams sodium

4 to 6 servings

In a medium saucepan, cover 1/2 of the diced potatoes with cold water, and season with salt. Bring to a boil, and blanch until potatoes are tender, about 5 to 7 minutes. Remove from heat, drain and reserve.
In a large pot over medium heat, melt the butter. Add onions and leeks, and stir. Cover pot and saute, stirring occasionally, about 5 minutes.
Uncover, and add remaining potatoes, bouquet garni, salt, pepper, chicken stock and cream. Stir. Bring the soup to a simmer over medium heat, uncovered. Simmer until potatoes are soft, about 15 minutes. Remove potatoes from heat; drain and reserve.
Using a food processor or blender, puree the soup in batches. Season to taste. Return soup to pot; add blanched potatoes and simmer over medium heat. When liquid simmers, add watercress and scallops. Cook 30 seconds, stirring once. Ladle soup into warm bowls; sprinkle with chives.

Cut-up sea scallops, fresh crab meat or rock shrimp may be substituted for the bay scallops.