1 lb/450g potatoes, peeled and sliced
2 pints/1.1 litres chicken or vegetable stock
½ pint/275ml whipping cream
½ bay leaf
2 oz/50g butter
2 teaspoons fresh lemon thyme
1 onion - chopped
1 teaspoons lemon juice
salt and black pepper

METHOD

In a 4 pint/2.2 litre saucepan, melt the butter and cook the onion until soft. Add the potatoes and cook for 2-3 minutes, adding a good pinch of salt and pepper. Pour the warm stock into the saucepan and add the bay leaf. Cook until the potatoes are soft - remove the bay leaf. Chop the watercress and the thyme then add to the saucepan. Cook for a further 2 minutes. Blend together, add the cream and any further seasoning if needed. This soup can be eaten hot or chilled. It is delicious with piping hot croutons on top.

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