Ingredients

• 1-1/4  lb. russet potatoes (3 medium), peeled, cut in 1-inch pieces
• 1-1/2  cups sliced green onions (2 to 3 bunches)
• 2  Tbsp. butter
• 6  cups reduced-sodium chicken broth
• 6  cups watercress (about 3 bunches), tough stems removed, or fresh baby spinach leaves
• 3  Tbsp. snipped fresh tarragon
• 1/2  cup dry white wine or reduced-sodium chicken broth
•   Salt and freshly ground black pepper
• 1/2  cup dairy sour cream (optional)

Directions

1. In 4- to 5-quart Dutch oven cook potatoes and onion in hot butter over medium heat for 3 to 5 minutes or until onions are tender but not brown, stirring occasionally. Add 6 cups broth; bring to boiling. Reduce heat. Simmer, covered, for 20 minutes or until potatoes are tender.

2. Stir in the watercress; return broth to simmering. Simmer, covered, for 3 to 5 minutes, until greens are tender. Remove soup from heat; cool 15 minutes. Stir in tarragon. Puree soup using immersion blender or in batches using a blender.

3. Stir wine or broth into soup; season with salt and pepper. Heat through over low heat. If desired, top servings with sour cream. Makes 8 side-dish servings.