Ingredients (Serves 4)
Heat the oil in a large pan, add the onion and sauté over a gentle heat for 10 minutes until softened but not browned. Add the potato, watercress and stock, mix well then bring to the boil. Cover with a lid and simmer for 4 minutes. Blitz with a handheld blender until smooth. Check the seasoning and adjust if necessary.
Serve hot or cold with a spoonful of spreadable goat’s cheese on top and garnished with sprigs of watercress.
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