Watercress Vichyssoise

[nverland]

Watercress Vichyssoise

1 large russet potato (about 1 lb, 450 g), peeled and diced
1 onion, finely chopped
3 cups (750 ml) chicken stock
1 cup (250 ml) heavy cream or half-and-half
4 cups (1 L) loosely packed coarsely chopped watercress
Salt and freshly ground pepper to taste

Combine the potato, onion, chicken stock, and cream in a pot
and bring to a boil over high heat. Reduce the heat and simmer
until the potatoes are tender, about 10 minutes. Add the
watercress and cook for 5 minutes. Puree in batches in an
electric blender until smooth. Adjust seasoning with salt and
pepper and serve chilled. Serves 4 to 6.