Nance’s Cream Vegetable Soup

6 cups chicken stock
4 cups chopped celery and carrots
2 cups potatoes, diced
1 medium onion, diced
1/2 pint heavy cream

Bring stock to a boil. Add diced vegetables, salt and pepper to taste. Simmer 15 minutes. Cool. Puree in blender. Return to pan and heat slowly until hot. Stir in heavy cream, you may need help if it's too heavy, when ready to serve. Add 1 teaspoon of wine to each serving of soup and garnish with watercress.