POTATO AND WATERCRESS SOUP

SERVES 4

INGREDIENTS: 

1 medium onion, peeled and finely chopped

400g "14 ounce" potatoes, peeled and diced

2 tablespoon

vegetable oil

1 medium leek, finely chopped

1 litre "1¾ pts" hot vegetable stock

200g "7 ounce" watercress

125ml "4 fl ounce"whole milk

salt and freshly ground pepper to season

INSTRUCTIONS:

Heat the oil in a large saucepan and gently fr y the onion and leek for about 5 

minutes until softened.

Add the potatoes and cook for a further 5 minutes.

Pour the hot stock into the pan, bring to the boil then cover and simmer gently 

for 20 minutes or until the potatoes are soft.

Remove from the heat, add the watercress and milk and puree the soup with 

a stick blender or in a food processor until smooth.

Season with salt and black pepper and transfer to ser ving bowls and garnish 

with some watercress