Potato Watercress Soup

• 2 tablespoons butter
• 1 bunch watercress, washed, stems removed, coarsely chopped (about 2 cups)
• 2 medium yukon gold potatoes, peeled and cut into 1/2-inch cubes
• 1 small yellow onion, chopped
• 1 1/4 cups chicken broth or 1 1/4 cups vegetable broth
• 1 cup half-and-half
• 1/8 teaspoon pepper
• 1/4 teaspoon celery seed, crushed to release flavor
• watercress leaf, for garnish
• salt, to taste

1. Melt the butter in a large saucepan over medium heat. Add potatoes, watercress and onion to the pot.
2. Cook, stirring about 5 minutes until onion is tender. Stir in the broth, half and half cream, pepper and celery seed.
3. Cover and cook over low heat, 10-15 minutes or until potatoes are tender.
4. Using an immersion blender, blend soup until pureed to desired consistency. Adjust seasonings if necessary.
5. Serve garnished with watercress sprigs.

butter, gold potatoes, yellow onion, chicken broth, pepper, celery, watercress leaf, salt

Taken from www.food.com/recipe/potato-watercress-soup-202706 (may not work)