4 cups chicken broth
a couple potatoes, peeled and cubed
1/4 of an onion, peeled and chopped
1 bunch watercress
1/2 tsp salt (or to taste, depending on how salty the broth is)
1/2 tsp white pepper, less if you dont like spicy, more if you live dangerously (although taste it cause watercress is pretty spicy on its own)
1 cup milk
Bring to boil a large pot of broth with potatoes, onion, and watercress (attempt to just add the leaves with a pair of scissors standing over the pot, but dont put it too much effort, its not a picky soup), reduce to a simmer and cook for 20 min. Place the veg and a little broth into a blander til you get a nice even color, (you may want to strain it if its for fancy company). Pour it back into pot add milk, salt and white pepper. Reheat, but dont let it boil. This tastes even better the second day.