Watercress Chowder

Instructions

1. 1

   In a large pot, melt the butter over medium heat.

   Tip: Use a large pot to prevent the soup from becoming too thick.

2. 2

   Add the onions and garlic and cook until the onions are translucent.

   Tip: This step will help bring out the flavors of the soup.

3. 3

   Add the potatoes, carrots, salt, and black pepper, and stir to combine.

   Tip: The potatoes and carrots will add body and texture to the soup.

4. 4

   Pour in the chicken broth and bring the mixture to a boil.

5. 5

   Reduce the heat to low and simmer for 20 minutes, or until the vegetables are tender.

   Tip: This will allow the flavors to meld together.

6. 6

   Use an immersion blender to puree the soup until smooth.

   Tip: Or, you can transfer the soup to a blender and blend in batches.

7. 7

   Return the soup to the pot and stir in the cream.

   Tip: The cream will add a rich and creamy texture to the soup.

8. 8

   Bring the soup to a simmer and cook for an additional 5 minutes, or until heated through.

   Tip: The soup should be hot and steaming when you serve it.

9. 9

   Stir in the flour to thicken the soup.

   Tip: This will help to thicken the soup and make it more satisfying.

10. 10

    Serve the chowder hot, garnished with fresh watercress if desired.

    Tip: This will add a pop of color and freshness to the dish.