Ingredients
- 2 tablespoons (¼ stick) unsalted butter
- 1 medium yellow onion, chopped
- 2 quarts low-salt chicken broth
- 1 pound russet potatoes, peeled, cut into ½-inch cubes
- 4 bunches watercress (about 2 pounds), tough stems trimmed, chopped (about 20 cups)
- 1½ teaspoons (or more) fresh lemon juice
- Kosher salt and freshly ground black pepper
- ½ cup chilled heavy cream
- 3 tablespoons finely chopped fresh chives, divided
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