Watercress Soup

Ingredients

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

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