Serves: 6
Ready in: 55 minutes
Price per serving: £0.40

Calories (per serving): 195
Carbs: 15g
Fat: 11g 
Saturated Fat: 7g

INGREDIENTS:
25g butter
1 tbsp sunflower oil
1 medium onion, halved and thinly sliced
350g potato, peeled weight, sliced
800ml vegetable or chicken stock
170g watercress
300ml full fat milk
142ml single cream

1. Melt the butter in a saucepan with the oil. Add the onion and potato and stir until well-coated. Cover and cook over very low heat for 15 minutes, stirring occasionally, until the vegetables start to soften.
2. Add the stock, heat until boiling, then turn down and simmer, covered, for 15 minutes until the potato is tender.
3. Add most of the watercress and heat until the liquid simmers and leaves wilt - remove from heat, cool for 10 minutes.
4. Blitz in a blender and season. Add milk and cream, reheat and garnish with watercress sprigs.