Watercress And Potato Soup
|Condensed chicken broth||2 Can (20 oz) (568 Milliliter)|
|Potatoes||2 Medium, diced|
|Coarsely chopped watercress||250 Milliliter (1 Cup)|
|Skim milk||250 Milliliter (1 Cup, Hot)|
Heat broth over moderately low heat.
Add potatoes and watercress.
Cover; cook for 45 minutes or until tender.
Mash through a strainer.
Season with salt and pepper, add milk.
Heat and serve.
Excellent served with wheat germ biscuits or as an appetizer.