2 tbsp. butter, melted
1 lg. onion, chopped
2 med. to lg. potatoes, peeled & diced
2 tbsp. Wondra flour
1 bunch very fresh watercress, chopped
Salt & pepper to taste
2 pkg. herb ox chicken broth crystals
1 c. boiling water
5 oz. can evaporated milk
1 c. fresh milk

Saute onion in butter until almost tender. Add diced potatoes and saute until both are tender. Add Wondra and stir thoroughly. Add watercress, salt and pepper and Herb Ox that has been dissolved in the boiling water. Cook 3-4 minutes. Stir and add 5 ounce can of milk and the fresh milk. Cook 4 minutes.

Pour into a food processor. (Can also use a blender, but cool the soup first or the heat will blow off the top.) Puree the soup. Cook another 8 minutes or so, stirring frequently. Serves 3.