Step 1:-  Separate the leaves and stems of the watercress
Step 2:-  Boil the leaves in salted water for a few seconds and put them in ice water (to keep the color of the leaves green).
Step 3:-  Fry the leek and watercress stems in butter
Step 4:-  Add the potato
Step 5:-  Moisten with the broth. Cook over medium heat.
Step 6:-  Put back on the fire
Step 7:-  Add 200 grs of coconut milk
Step 8:-  Add 200 grs of cream and cook for another 5 minutes
Step 9:-  Add the watercress leaves and mix again
Step 10:- Correct the seasoning