Alex Guarnaschelli's Kale And Watercress Soup

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Ingredients

2 tablespoons unsalted butter

8 white button mushrooms, cut into 1/4-inch slices

6 shallots, sliced

3 garlic cloves, grated

2 bunches kale, stems and center ribs discarded, cut into 1-inch strips, divided

1 tablespoon kosher salt

1 teaspoon white pepper

3 Idaho potatoes, peeled and cut into 1/4-inch-thick slices

1 cup heavy cream

1 cup whole milk

2 bunches watercress, trimmed, plus more for garnish

3 tablespoons reduced-fat sour cream (optional)

8 slices whole-grain bread (optional)

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