• 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 five minutes cooking time for the watercress).

Liquidise, add the cream.

Use a little extra milk if the soup seems too thick. Season with salt and black pepper and serve hot.