Watercress and Stilton soup Recipe - Los Angeles Times

Ingredients

• 2 tablespoons butter
• 2 medium leeks, white parts only, washed well and thinly sliced
• Coarse salt
• Freshly ground white pepper
• 4 cups vegetable or chicken stock
• 2 baking potatoes, peeled, quartered
• 2 bunches watercress, washed, tough stems removed, coarsely chopped
• 1 cup half-and-half or whipping cream
• 2-3 ounces Stilton cheese, crumbled
• A few sprigs watercress
• Chopped toasted pecans, for garnish