Winter Vegetable Soup

I submitted this recipe to a local paper for a cooking contest a few winters back.
The recipe won an honorable mention in the Staten Island Advance. I make it at least twice a winter. It is very rich, and something my family looks forward to.

Ingredients:

1 leek, chopped.
1 large onion, chopped.
4 carrots, chopped.
1 bunch watercress, chopped.
200g butter.
1 large blanched tomato, chopped.
4 celery stalks, chopped.
30g fresh mushrooms, sliced.
125ml heavy cream.
Salt.
Black pepper.
White pepper.

Directions:

1. In a large saucepan, combine the butter, leeks, carrots, onions, celery, and spices. Cover with water and simmer until the vegetables are tender.
2. When vegetables are tender, place 3/4 of the contents of the saucepan into a blender and puree until creamy. Pour contents back into the saucepan.
3. Add cream, chopped tomatoes, mushrooms, and watercress. Season to taste with salt, black pepper, and white pepper. Simmer for 10 more minutes.

Serve with french crusty bread and enjoy! 

Rating Difficulty: Easy.
Time: 10 minutes preparation, 45 minutes cooking.
Precision: No need to measure.