Peel and dice the potatoes, and place them in a large pan. Cover with cold water, bring to a boil, and simmer with the lid on for about 8-10 minutes, or until the potatoes are tender. Drain the potatoes and transfer to a large bowl, reserving the cooking water. Mash the potatoes until smooth, adding milk or cream if desired. Chop the watercress after washing it thoroughly. Return the potatoes to the pan with the cooking water, and add the chopped watercress and grated nutmeg. Stir well, bring to a low boil, and simmer for 10 minutes. Season to taste with salt and pepper, adding milk if the soup appears too thick. This soup can be served hot, but you may prefer to serve it chilled, as a very simple, elegant, and healthy dish. For the chilled version allow the soup to cool, and place in the refrigerator until ready to serve.
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|Serving Size: 1 Serving (4082g)|
|Recipe Makes: 4|
|Calories from Fat: 648 (30%)|
|Amt Per Serving||% DV|
|Total Fat 72g||96 %|
|Saturated Fat 44.8g||224 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 289.8mg||89 %|
|Sodium 2157.3mg||74 %|
|Potassium 7281.9mg||192 %|
|Total Carbohydrate 227.1g||67 %|
|Dietary Fiber 3.6g||15 %|
|Sugars, other 223.4g|
|Protein 146.4g||209 %|
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Calories per serving: 2154
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