Watercress Soup With Pickled Cucumbers

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3 tablespoons extra-virgin olive oil

1 large leek, white and tender green parts only, thinly sliced

2 cups low-sodium chicken broth

2 cups water

One 8-ounce Yukon Gold potato, peeled and sliced 1/3 inch thick

1/2 pound watercress, coarsely chopped (5 cups)

1 cup whole milk

1 cup skim milk

Salt and freshly ground pepper

1/2 European cucumber, peeled

1 tablespoon unseasoned rice vinegar

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