Creamy Potato and Watercress Soup
Watercress is so lovely, if you happen to like its fresh, green flavour than this soup will definitely appeal to you and your crowd. I like to serve it with homemade croutons and/or cucumber and cream cheese tea sandwiches on the side.
If your bladder is very sensitive to onions you could try a few different thing here. You can reduce the amount of onions, try shallots instead or omit them entirely and use leeks, or even just some green onions (scallions) or lots of fresh chives. I like to serve this soup with oodles of freshly baked brown bread or Irish soda bread.
Creamy Potato and Watercress Soup
2 cups of potatoes (about 3 to 5 whole potatoes depending on their size) peeled and cut into cubes or chunks
2 large onions peeled and sliced
1 large bunch of watercress, washed and finely chopped
3 tbsp of unsalted butter (or olive oil)
4 cups of chicken stock
1 cup of milk or cream (or half of each)
Freshly ground sea salt and black pepper to taste
In a good sized, deep saucepan over a low heat melt the butter or olive oil and add in the onions. Cover with a lid and allow the onions to sweat for about 12 minutes. You want them to be soft but not caramelized.
Next add in the cubed potato pieces, salt and seasonings and cook for at least 10 minutes. Raise the temperature of your burner to high and allow the pot to come to a slow boil (stirring occasionally to prevent he potatoes from sticking to the bottom of the pot).
Once the soup has come to a boil reduce the heat and cover the pot. Allow it to simmer for at least 45 minutes (more is fine if you have the time), stirring occasionally.
Next add in the watercress and simmer for about 7 minutes. Remove the pot from the heat and pour its contents into a blender or food processor (or leave the soup in the pot and use a hand-held blender) and blitz (pulse) the soup until it is smooth, add in the cream or milk and continue blending.
Pour the soup back into the soup pot and return to the heat for a few minutes staring often so that the milk does not scold to the bottom of the pot. Serve warm with a few fresh watercress leaves and croutons sprinkled over top for a lovely and tasty garnish. Any leftovers will keep for 2 days if well covered in the fridge.
Serve 3 to 4 people