Instructions: Trim and clean leeks; slice crosswise. In slow-cooking pot, combine leeks with potatoes, broth, peas, watercress, butter, salts, and pepper. Cover and cook on low 5 to 7 hours or until vegetables are tender. Pour 1/3 of mixture at a time into blender and whirl until smooth. Return mixture to pot. Turn control to high. Stir in sour cream; cook on high for 15 to 20 minutes or until hot. Spoon into bowls; garnish with a few watercress leaves.

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