Watercress and Potato Soup

• 1 tablespoon olive oil
• 1 onion
• 2 bunches watercress
• 2 large potatoes
• 1 teaspoon rosemary
• 1 pint vegetable stock
• 12 pint 1% low-fat milk
• salt
• pepper

1. Saute onion in oilive oil and a little sugar for 5 minutes.
2. Add potatoes chopped into chunks and continue until onions are golden brown.
3. Add chopped rosemary, stock, milk, pepper and chopped watercress.
4. Boil then reduce to a simmer for 20 minutes until the potatoes are cooked.
5. Blend the soup to a creamy consistency and season too taste.

olive oil, onion, bunches, potatoes, rosemary, vegetable stock, milk, salt, pepper

Taken from www.food.com/recipe/watercress-and-potato-soup-385506 (may not work)