1

Chop onion and potatoes. Remove the stalks from the watercress.

Melt the butter in a pot, add onion and cook on a low heat until soft. Add the potatoes and watercress and cook for 5 minutes.

While the mix is cooking, make up the stock.

2

Pour the stock in, pour in the milk and bay leaf. Add salt and pepper to taste. Bring mixture to boil then simmer for 15 minutes.

Let soup cool down somewhat and blend with a hand blender until smooth, then serve.