This watercress soup is thick and creamy, but uses potatoes to thicken it instead of cream
To make this watercress soup a little bit more indulgent, serve it with mini toasts topped with some delicious melted cheese.
Melt the butter in a heavy-based saucepan over a medium heat, add the onions and cook for 5 minutes or until soft. Add the potatoes and stock, bring to the boil and simmer for 15 minutes or until the potatoes are tender. Take the pan off the heat, add the watercress and leave to soften for 1 or 2 minutes. To serve, blend the soup using a stick blender or liquidiser until smooth, and season to taste. It will keep for 2 days in the fridge.
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