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| 2 Tasse | Watercress, cleaned & trimmed |
| 1 x ca. 450 g | Potatoes, peeled & quartered |
| 1 Esslöffel | salt |
| 6 Tasse | water |
| 1 Tasse | milk |
| 6 Scheibe | French bread, dried in a warm oven |
| 1 Esslöffel | butter |
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1. In a large saucepan, combine watercress, potatoes, salt, and water. Bring to a boil. Cover and simmer for 30 minutes, or until potatoes are fully cooked. Strain, reserving liquid.
2. Mash vegetables. Stir cooking liquid into mashed vegetables and return to pan. Bring to a boil. Stir in milk. Bring back just to boiling point, but do not allow to boil again.
3. Butter slices of bread and place them in the bottom of of a soup bowl. Pour soup over the bread and serve hot.
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