Watercress Vichyssoise

• 1 small boiling potato (1/4 lb), peeled and cut into 1/2-inch pieces
• 1 small onion, finely chopped
• 2 cups (16 fl oz) low-sodium chicken broth
• 1 cup heavy cream
• 4 cups coarsely chopped watercress (1 large bunch)

1. Simmer potato, onion, broth, and cream, uncovered, in a 3- to 4-quart heavy saucepan until vegetables are soft, about 10 minutes.
2. Stir in watercress and cook mixture, uncovered, over moderately low heat 3 minutes more.
3. Puree soup in 2 batches in a blender until very smooth, about 45 seconds per batch (use caution when blending hot liquids).
4. Force soup through a fine-mesh sieve into a bowl, pressing hard on solids and then discarding them.
5. Season with salt and pepper and let soup stand, uncovered, until cool, 45 minutes, then chill, covered, 1 1/2 hours.

boiling potato, onion, chicken broth, heavy cream

Taken from www.epicurious.com/recipes/food/views/watercress-vichyssoise-109517 (may not work)