- 1 tbsp olive oil
- ¼ onion, finely chopped
- 1 clove garlic, chopped
- ½ large potato, peeled and finely chopped
- 150ml/5fl oz chicken stock (vegetarians can substitute vegetable stock)
- ½ bunch watercress, chopped
- 50ml/2fl oz double cream
- salt and freshly ground black pepper
- Heat the olive oil in a medium saucepan. Add the onion and garlic and sauté gently until softened.
- Add the remaining ingredients and cook gently for 8 minutes.
- Blend with a hand blender until smooth and pour into a bowl to serve.