|Potato soup||1 Cup (16 tbs) (Without Cream)|
|Watercress||1 Bunch (100 gm)|
|Celery||1⁄4 Cup (4 tbs), diced|
|Half and half||1 Cup (16 tbs)|
|Garlic croutons||1 Cup (16 tbs)|
Prepare potato soup and set aside.
Remove stems from watercress and mince; reserve the leaves.
Saute celery and the stems in butter until celery is soft.
Puree with a little of the soup and combine with rest of soup, cream and watercress leaves.
Simmer 5 minutes, adjust seasonings with salt and pepper, and serve with garlic croutons