|Condensed cream of potato soup||1 Can (10 oz)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Unsweetened applesauce||1⁄2 Cup (8 tbs)|
|Heavy cream||1 Cup (16 tbs)|
|Chopped watercress||1 Tablespoon|
1. Combine soup and milk in an electric-blender container; cover; whirl until smooth. (If you do not have a blender, press soup through a sieve into a medium-size bowl, then combine with the milk.) Stir in applesauce and 1/2 cup of the cream. Chill well.
2. Just before serving, beat remaining 1/2 cup cream with salt until stiff in a small bowl.
3. Pour soup into small cups or bowls; top each with a spoonful of whipped cream and sprinkle with the chopped watercress.