Finely chop the onions. Peel and dice the large potatoes.
- 1 Melt the butter, then gently sauté the onion for 5 minutes until soft but not browned.
- 2 Add the potato, stock and milk. Season and bring to the boil, then simmer for 10 minutes until the potato is tender.
- 3 Remove from the heat, stir in the watercress and blend until smooth.
- 4 Season. Serve hot or leave to cool and chill in the fridge until ready to serve.
- 5 Stir before serving.
- Average per serving
- Calories 80.0kCal