Instructions: * Note: I like to use White Rose potatoes.

Heat the broth in a medium saucepan. Place the vegetable oil in a small skillet. Thinly slice 1 leek and add it to the skillet. On the lowest heat setting, cook the leek, stirring occasionally, until the leek turns golden brown, about 20 minutes.

Meanwhile, slice the remaining leeks in 1/2-inch pieces. Heat the butter and olive oil in a large saucepan over medium heat. Add the onion and leeks and cook until soft, 5 to 7 minutes. Add the hot stock, watercress, potatoes and tarragon. Cook until the potatoes are tender, about 10 minutes.

Puree the soup using a hand-held blender. (This can also be done in batches in a blender. When adding hot mixtures to a blender fill the container 1/3 full, then place the lid on tightly and cover with a kitchen towel so it will not splatter.) If the soup is a little too thick, thin it with some water.

Drain the cooked leek on a paper towel. Ladle the soup into warmed soup bowls and garnish with the frizzled leek and watercress leaves. Serve this soup with crusty French bread or multi-grain rolls.

This recipe yields 4 to 6 servings.

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