Separate a few watercress leaves and boil the rest in a little water.
Liquify the watercress and potatoes in the water the watercress was cooked in.
In a pot, saute the scallions and onion. Add the watercress, potato and broth. Boil a few minutes. Lower the flame, add milk and stir. Add salt and pepper.
Serve with a dollop of sour cream and a few leaves of watercress as garnish.
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