Cream of Potato Soup with Watercress

• 3 tablespoons butter
• 2 large russet potatoes, peeled, cut into 1/2-inch pieces
• 1 1/2 medium onions, chopped
• 3 tablespoons all purpose flour
• 2 3/4 cups (or more) canned vegetable broth
• 1 3/4 cups milk (do not use low-fat or nonfat)
• 2 1/4 cups chopped trimmed watercress

1. Melt butter in heavy large saucepan over medium heat.
2. Add potatoes and onions.
3. Stir until coated with butter, about 1 minute.
4. Sprinkle flour over; stir 1 minute.
5. Add 2 3/4 cups broth and milk.
6. Cover pan.
7. Boil gently until potatoes and onions are tender, about 10 minutes.
8. Puree soup in batches in blender.
9. Return to pan.
10. Add 1 3/4 cups watercress.
11. Bring back to simmer.
12. Season with salt and pepper.
13. Thin with more broth, if desired.
14. Lade soup into bowls.
15. Garnish with remaining 1/2 cup watercress.

butter, russet potatoes, onions, flour, vegetable broth, milk, trimmed watercress

Taken from www.epicurious.com/recipes/food/views/cream-of-potato-soup-with-watercress-1917 (may not work)