Watercress and Potato Soup

• 2 tablespoons olive oil
• 2 shallots, finely chopped
• 2 medium potatoes, peeled and finely diced (red or white)
• 4 cups vegetables or 4 cups chicken broth
• 1 bunch watercress
• 8 ounces Baby Spinach
• salt and pepper
• 1 cup creme fraiche

1. In a large pot heat oil over medium heat.
2. Add shallots and potatoes and cook, stirring for 5-6 minutes or until softened, but not beginning to brown.
3. Add broth, increase heat to high, bring to a boil and cook for 1 minute.
4. Quickly add watercress and spinach.
5. After they have cooked a few seconds, use slotted spoon to transfer all of the vegetables to a food processor.
6. Pulse until smooth, but not watery.
7. Add about 1 cup of the cooking broth and pulse until smooth.
8. Return to saucepan.
9. Season to taste with salt and pepper.
10. Gently reheat over medium heat.
11. Ladle into warmed serving bowls.
12. Add a spoonful of creme fraiche to the center of each and serve.

olive oil, shallots, potatoes, vegetables, watercress, spinach, salt, creme fraiche

Taken from www.food.com/recipe/watercress-and-potato-soup-468018 (may not work)