Potage de Cresson (Watercress soup)

Pamela made this for lunch today- it was very good, light, and versatile. It was also VERY easy.

Potage de Cresson

(about 3 servings)

4 large potatoes, peeled, and cut into small chunks

6 oz fresh watercress

1 quart water

salt and pepper (or you could add a bouillon cube for flavor)

creme fraiche

Cook the potatoes and watercress in the seasoned water. When the potatoes are tender, put soup into a blender (or use immersion blender) to puree and blend. Return to the pot and add a dollop of creme fraiche or more until desired consistency. Serve with croutons.