A quick and easy soup to throw together: the potato gives the soup ‘body’ and the watercress adds a lovely peppery flavour. Delicious mopped up with crusty bread..
1 large potato
850g warm chicken stock
3 large handful watercress
salt and white pepper
drizzle double cream
extra watercress to garnish
Peel the potato and use a sharp knife to dice into small cubes. Add the diced potato to a large pan and pour in the warm chicken stock. Simmer on moderate heat (partially covered with a lid) until the potatoes have completely softened.
Add in three large handfuls of watercress and reduce the heat to a low simmer, cooking for another 5 minutes.
Remove the pan from the heat and use a hand blender to blitz the mixture to a smooth consistency. Taste the soup and adjust the seasoning with salt and white pepper.
Divide between two warm bowls and drizzle over a little double cream into each and garnish with any pretty watercress you may have left over.