1 qt. chicken broth
5 med. potatoes, peeled and sliced
1 bunch watercress (or spinach), stems removed
1 med. onion, sliced
2 tbsp. butter
Salt and pepper
2 c. half and half

Place all ingredients, except half and half, into 3 quart saucepan. Cook over high heat until mixture reduces by half. Remove from heat, pour into food processor and blend until smooth. Let cool. Add cream and stir. Adjust seasoning. Serve chilled or warm. Serves 6.