Creamy Broccoli Soup

• 3/4 cup diced onion
• 1/2 cup diced celery
• 2 tbsp butter
• 1 None small baking potato, peeled and diced
• 1 bag (12 oz) broccoli florets
• 3 cans (14.5 oz each) low-sodium chicken broth
• 1 cup low fat watercress leaves
• 1/4 cup packed heavy cream broccoli florets, blanched, for garnish
• None None heavy cream or sour cream, for garnish

1. In a large saucepan over medium heat, cook onion and celery in butter until soft (about 4 mins). Add potato, broccoli and broth. Bring to a simmer and cook for about 20 mins or until broccoli and potatoes are soft. Add watercress and stir, cooking for 2 minutes. Puree soup in batches in blender.
2. Return to saucepan and bring to a simmer. Stir in heavy cream and season to taste with salt and pepper. Spoon into serving bowls. Drizzle with additional heavy cream or thinned down sour cream. Garnish with halved, blanched broccoli florets.

onion, celery, butter, baking potato, broccoli florets, chicken broth, watercress leaves, heavy cream broccoli, heavy cream

Taken from recipes-plus.com/api/v2.0/recipes/18740 (may not work)