* 500g Rooster Potatoes, peeled, washed and sliced
* 50g picked Watercress
* 100g Butter
* 1 small Onion thinly sliced
* 1.5 litres Chicken Bouillon
* 250ml unsweetened Condensed milk

===Method===
* Melt Butter in a saucepan, add Onions and Watercress, cover with a lid and cook gently without colour for 5 minutes.
* Add the Chicken Bouillon, bring to the Boil, add the Potatoes, season with Salt and Pepper and Simmer gently for 30 minutes.
* Add the Condensed milk and Puree in Blender till velvety smooth.
* Serve with crispy Bread Croutons.
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