Potato Watercress Soup - cooking recipe

Ingredients

2 tablespoons butter
1 bunch watercress, washed, stems removed, coarsely chopped (about 2 cups)
2 medium yukon gold potatoes, peeled and cut into 1/2-inch cubes
1 small yellow onion, chopped
1 1/4 cups chicken broth or 1 1/4 cups vegetable broth
1 cup half-and-half
1/8 teaspoon pepper
1/4 teaspoon celery seed, crushed to release flavor
watercress leaf, for garnish
salt, to taste

Preparation

Melt the butter in a large saucepan over medium heat. Add potatoes, watercress and onion to the pot.
Cook, stirring about 5 minutes until onion is tender. Stir in the broth, half and half cream, pepper and celery seed.
Cover and cook over low heat, 10-15 minutes or until potatoes are tender.
Using an immersion blender, blend soup until pureed to desired consistency. Adjust seasonings if necessary.
Serve garnished with watercress sprigs.