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Fresh sage leaves  
4 large potatoes
1 onion
1 small bunch of watercress (some leaves for garnish)
2 cups chicken stock
½ cup heavy cream
2 tablespoons of butter
Salt & pepper to taste

In a large pot melt the butter with onion and sage leaves. Cook until onion and sage leaves are soft. Add the potatoes and continue to cook until potatoes are just starting to colour. Now pour in chicken stock and gently simmer until potatoes start to fall apart. Add the watercress and cook for a further two to three minutes. Take off the heat and let stand for 10 minutes. Pour soup mixture into a blender and blend until smooth. Return the mix back to the pot. Season to taste. This can now be saved in the refrigerator until ready to serve. When ready, heat the soup and add the heavy cream. Add a few of the watercress petals for garnish and serve.

TIP: To make this soup vegetarian use vegetable stock instead of chicken.