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1 onion, chopped
25g butter
250g potatoes, diced
600ml chicken stock
2 bags or bunches of watercress, chopped
(use any stems left from other recipes too)
50ml cream
a little milk if needed
seasoning
In a large pan, sweat the onion in the butter until soft but not browned. Add the potato 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). Liquidise, add cream . Use a little extra milk if the soup seems to thick. Season with salt and black pepper and serve hot.
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