Summary

Ingredients

• 1 small onion (s), finely chopped
• 1 small clove garlic, pressed
• 1 tablespoon butter
• 400 g potato (s), floury, finely chopped
• 0.25 liter ¼ cream
• 0.5 liter ½ meat broth
• 150 g watercress
• salt
• Pepper, whiter
• possibly milk as required

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Instructions

1. Sauté the onions and pressed garlic clove in the melted butter. Add the peeled and chopped potatoes and sauté briefly. Pour the cream and meat stock and cook for 15-20 minutes (until the potatoes are soft), season with salt and pepper. Add watercress to the soup. Now puree everything with a hand blender.
2. If the soup is still too thick, dilute it with a little milk. Serve hot.
3. Tip: The watercress can be replaced with parsley or chives as needed.