5 c. regular strength chicken broth
1 med. potato, peeled and coarsely chopped
2 med. onions, coarsely chopped
1 c. firmly packed watercress leaves and stems
Salt
1 pt. heavy cream
Watercress spring to garnish
Sour cream to garnish

In large pot, bring broth to a boil. Add potatoes and onions. Cover, reduce heat, and simmer until potato is soft (about 20 minutes).

Immerse watercress in boiling water, drain at once and immerse in ice water just long enough to chill. Drain again.

Puree broth mixture and watercress. Return to pot and heat through. Add salt to taste. Add heavy cream, heat. Garnish individual servings with a dollop of sour cream and a watercress spring. Makes about 6 cups.