Watercress Soup & Crackers

3 tsp olive oil
2 whole leeks
1 can low sodium chicken broth
1 medium baked potato
3 bunches watercress
1 tbsp lemon juice
15 high fiber crackers

Heat medium saucepan over medium heat, spray with cooking spray. Add leeks, salt and pepper. Cook until tender, 5 minutes. Add broth, potato, and 4 cups water and bring to a boil; reduce to a simmer and cook partially covered for 12 minutes. Add 2 bunches of watercress cooking for 3 minutes. Transfer whole vegetables and ½ cup broth to blender, puree until smooth and pour into a bowl. Purée remaining liquid in blender and return to pot. Stir in puréed vegetables and season with salt. In separate bowl whisk together lemon juice, olive oil, salt and pepper. Add remaining watercress, toss well. Serve soup topped with watercress.