Ingredients: • 2 tablespoons butter • 2 cups sliced onions • 2 cups sliced potatoes • 4 cups chicken stock • 1/2 teaspoon salt • 1/4 teaspoon pepper • 1 bunch watercress, thoroughly washed and coarsely chopped • 1 cup milk or cream (optional) • 1/2 cup croutons for garnish

Directions: In a large saucepan with a lid, melt the butter over low heat. Stir in onions, cover, and cook for 5 to 10 minutes, stirring occasionally, until onions are soft but not brown. Stir in potatoes, stock, salt and pepper. Bring to a boil, then lower heat, cover pan, and simmer until potatoes are soft, about 30 minutes. Add watercress for last 5 minutes of simmering. Remove lid and let soup cool. Transfer to a food processor or blender and process until smooth. Chill until ready to serve. Add milk or cream, if desired. To serve, ladle into soup bowls and top with croutons