Chilled Watercress-Spinach Soup
['2 tablespoons (1/4 stick) butter', '2 cups thinly sliced leeks (white and pale green parts only; about 3 medium)', '1 7- to 8-ounce white-skinned potato, peeled, diced', '3 cups (or more) low-salt chicken broth', '2 cups (packed) coarsely chopped watercress with some of stems plus small sprigs (for garnish)', '1 cup (packed) baby spinach leaves', '1 1/2 teaspoons fresh lemon juice', '2 hard-boiled eggs', 'peeled', 'chopped (for garnish)']
Melt butter in heavy large saucepan over medium heat. Add leeks and potato; sauté until leeks are slightly softened but not brown, stirring often, about 5 minutes. Add 3 cups broth; bring to boil. Reduce heat, cover, and simmer until vegetables are very tender, 10 to 12 minutes. Add watercress and spinach; stir until wilted, about 1 minute. Cool slightly.
Working with 1 cup at a time, puree soup in blender until smooth. Transfer soup to large bowl. Stir in lemon juice; season with salt and pepper. Chill until cold, about 2 hours. Thin with more broth, if desired.
Ladle soup into bowls. Garnish center of each with hard-boiled eggs and small watercress sprigs.
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