1 garlic clove
2 medium potatoes
3 bunches of watercress
1/2 cup of milk
1/2 cup of sour cream
salt, pepper (according to preference)
1. Fry the cut onion in 2 tablespoons of olive oil. Once it is golden, add the cut potatoes, water and milk just enough to cover the potatoes. Cover the pot and let it cook for 15 minutes.
2. Add the wastercress bunches and let it cook for another 5 minutes.
3. Once the potatoes are soft, use a mixer to mash all the ingredients. Then, mix in well the sour cream. If the paste is too thick, add more water or milk until the soup has the consistency you prefer. Garnish the soup with one fresh minced garlic clove and home-made croutons.
Photo credits: Anamaria Olaru
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