- Take a large pan and 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 for no longer than 5 minutes cooking time for the watercress).
- Liquidise and add the cream. Use a little extra milk if the soup seems too thick. Season with salt and black pepper and serve hot.
Recipe from www.watercress.co.uk.
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Packed with goodness and flavour, this peppery soup is the perfect way to warm up this winter
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
Time: 15 minutes Serves: 3-5 Nutrition: 114 Cals, 8.3g Fat, 4.9g Sat Fat