Potato-Watercress Soup

from WeightWatchers Momentum Cookbook

2 teaspoons olive oil
1 onion, chopped
4 Yukon Gold potatoes, peeled and coarsely chopped
1 bunch watercress, tender sprigs only
4 cups reduced-sodium chicken broth
1 cup fat-free halfand-half
1/2 teaspoon salt
1/8 teaspoon black pepper

Heat the oil in a large nonstick saucepan over medium heat. Add the onion and cook, stirring, until softened, about 5 minutes. Add the potatoes, watercress, and broth; bring to a boil over medium-high heat. Reduce the heat and simmer, covered, until the potatoes are tender, about 15 minutes; let cool 5 minutes.

Puree the potato mixture, in batches, in a blender. Return the soup to the saucepan and stir in the half-and-half, salt, and pepper. Cook over medium heat until heated through, about 4 mintues.

Serves 4. Per serving (about 1 1/4 cups) 230 Cal, 3 g Fat, 4 g Fib. POINTS value 4.