This recipe comes from Sarah Henkin, CUESA's culinary intern.

1 tablespoon butter
½ cup onion, peeled and roughly chopped
2 large russet potatoes, peeled and cut into a large dice
2½ teaspoons salt
3 cups water, or enough to cover the potatoes by ½ inch
3 cups cress, roughly chopped, reserving a couple sprigs for garnish
½ cup cream, more or less depending on your preference
salt, pepper, and fresh lemon juice to taste (I use 1-2 teaspoons lemon juice)

1. In a heavy-bottomed pot, cook onion in butter until it starts to turn soft
2. Add potato and salt and cook for another 30 seconds
3. Add water, bring to a simmer until potato is just soft
4. Add chopped cress and cook for 30 seconds
5. Puree in a blender and put back in pot, stir in cream and add salt, pepper, and lemon juice to taste
6. Garnish with reserved cress sprigs

Variations:
- Use vegetable or chicken stock instead of water to add another layer of flavor.
- Make a sunchoke and potato soup by simmering sunchokes with potatoes and pureeing together. Remember that sunchokes take less time to cook, so add them 5-10 minutes after you add the water to your soup
- Use any seasonal green instead of the cress.
- Use leftover roasted vegetables (or even chicken). Add vegetables when potatoes are almost done, so you are just reheating them- puree as directed above.

Yields 4 servings