Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a large saucepan, saute the leek in the butter for about 3 minutes. add the watercress and cook for 5 minutes. stir in the potatoes, chicken broth, thyme, pepper and bring to a boil. reduce the heat, simmer covered for 30 minutes. with a stick blender, puree the vegetables. stir in the heavy cream and gently heat until barely simmering. add salt and pepper to taste. serve hot. note: do not use milk or light cream as they might curdle. can make ahead of time and gently reheated.

Target recipe: melt butter in heavy saucepan. add fennel and onion, cook over medium heat until soft but not brown, about 5 minutes. add potatoes, stock and parsley, bay leaf, peppercorns and thyme enclosed in a small cheesecloth pouch. simmer 30 minutes, then remove herb pouch. pass soup through food mill or puree until smooth in a food processor or blender. pour puree into a clean saucepan, bring back to boil and correct seasoning. add cream and chopped parsley. place bunch of watercress in boiling water for 3 to 5 seconds then plunge in cold water. drain, cut leaves from stalks, chop roughly, and add to soup. place soup in a heated tureen, garnish with additional chopped parsley, and serve.