Preparation time: 15 minutes
Cooking time: 35 minutes
1 Onion, peeled and roughly chopped
25g butter
250g potatoes, peeled and diced
600ml chicken stock
2 x 85g bags of watercress, roughly chopped
50ml cream
a little milk if needed
salt and black pepper
In a large pan, cook the onion in the butter until soft but not browned.
Add the potatoes and stock and cook until the potatoes are soft (approx 15-20 minutes). When potatoes are almost cooked, add the watercress (try to allow not longer than 5 minutes cooking time for the watercress). Liquidize, add the cream. Use a little extra milk if the soup seems too thick. Season with salt and black pepper and serve hot.