Recipe Potato and Watercress Soup

My Family Loved this Recipe. Try it!

Preheat oven to 350 Deg. F

Dice:
1 White Onion (Small to Medium)
2 Carrots (Large)
1 Russet Potato (Large)
4 Stalks Celery (or use celery leaf if you prefer)


In an oven proof pan with a tight fitting lid, saute the above in 1 TB butter and 2 TB Olive Oil for 5 Minutes. (Add each vegetable consecutively, one minute after each addition.)

Add 1/4 c soup stock. (If you don't have homemade stock, use College Inn White Wine & Thyme.)

Cover pan and place in oven for 10 minutes.

Return pan to stove top.

Add 2 Cups trimmed, chopped Watercress and 3 3/4 cups stock. Simmer 5 Minutes.

Add 1 Cup heavy cream, 1 TB red pepper flakes. Stir.

Add 1 Tsp. lemon juice.

Cook 5 more minutes.

Enjoy. Serves 4.

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