2 lg. Idaho potatoes, sliced
2 onions, sliced
1 celery rib, sliced
1 c. chicken stock
1 1/2 -2 c. water
1 garlic clove
1 sm. carrot
1 tsp. salt
1/2 tsp. white pepper
4 tbsp. butter
1 bunch watercress
1/2 c. heavy cream
1/2 c. light cream

Put first nine ingredients into pot. Add water to cover all ingredients and bring to boil. Partially cover and let simmer for 30 to 40 minutes, until veggies are tender. Stir in watercress until wilted. Add to food processor or blender to puree. Return to pot and add cream and butter. Heat through. For weight watchers, omit butter and cream.