4 tbsp. butter
1 1/2 c. chopped onions
1 1/2 qts. (2 lbs.) peeled, diced potatoes
1 lb. watercress
8 c. (2 qts.) milk, divided
2 tsp. salt or to taste
1/2 tsp. freshly ground black pepper
1 bay leaf
2 c. light cream or half and half
1/4 c. snipped chives

1. Melt butter in 4 to 6 quart stock pot or Dutch oven. Add onions and potatoes, stir for a minute or two, then cover and cook over very low heat for 10 minutes.

2. Cut watercress into 1" to 1 1/2" lengths and add to onions and potatoes. Continue to simmer for another 5 minutes; do not brown.

3. Add 6 cups milk, salt, pepper and bay leaf; heat to boiling point, reduce heat, cover and simmer 30 minutes. Remove bay leaf.

4. Pour soup into non-corrodible glass or plastic container, cover and refrigerate. When cold, blend a little at a time with remaining milk. When ready to serve, add cream and beat with wire whisk to blend and aerate.

5. To bring to picnic, pour chilled soup into cold-water-rinsed vacuum container; seal. Spoon snipped chives into small plastic bag; seal. At picnic site, pour into mugs and sprinkle with chives. Makes 3 quarts.