1 medium yellow onion, diced
1 tablespoon each of butter and flour
1 can (32 ounces) low-salt chicken stock
1 small bunch leeks (green and white parts), washed, trimmed, and sliced
2 medium baking potatoes, peeled and diced
3/4 tablespoon dried thyme
Salt and black pepper, to taste
1 medium bunch fresh sorrel
1 large bunch fresh watercress
1/2 to 3/4 cup heavy cream
1 to 2 cups half-and-half or low-salt chicken stock (optional)

In large skillet, sauté onion in butter until translucent. Stir in flour, cook 1 minute, and stir in stock. Add leeks, potatoes, thyme, salt, and pepper. Simmer about 45 minutes, until potatoes are tender. Add sorrel and watercress, reserving portions for garnish. Bring to slow boil; immediately remove from heat. Purée in food processor. Chill. Stir in cream before serving. (For thinner soup, stir in half-and-half or stock.) Garnish with chopped sorrel and watercress. Serves 8.

From Savoring Summer, featured in Domain, May 1990