Instructions: Heat butter in a 5-quart saucepan. Add leeks and cook until soft. Add zucchini and saute for 4 to 5 minutes. Add stock, bring to a boil and simmer uncovered until zucchini is tender, then add watercress and simmer for 5 minutes. Put in blender and blend until smooth. Season with salt and pepper to taste. Return to saucepan to reheat and add half the sour cream.

Garnish with dollop of remaining sour cream.

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