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Cook the onions in the melted butter: In a large pot, heat the butter until froth. Then, add the onions, cooking over medium heat until soft and translucent, about 5 minutes. Salt the onions as they cook.
Add the wine and potatoes and simmer: Add the wine (or stock), potatoes, and water and then bring to a boil. Turn the heat down to low. Cover the pot and simmer until the potatoes are soft, about 30 minutes.
Add the watercress: Add the watercress to the pot. Stir well and cook for 2 more minutes.
Puree the soup: Turn off the heat and puree the soup with an immersion blender. If you don't have an immersion blender, pour the soup in batches into a regular blender and transfer the blended soup to a clean pot. Be very careful when blending hot liquids to only fill the bowl a third of the way, and to hold down the blender's lid while you puree.
Season and garnish before serving: Add salt to taste and then add the black pepper. You can either stir the sour cream into the whole batch of soup, or serve a tablespoon of it in the center of each person's bowl. Did you love the recipe? Give us some stars and leave a comment below!