Puree Of Watercress Soup

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2 tablespoons unsalted butter

2 tablespoons olive oil

1 large sweet onion (such as Vidalia or Walla Walla), chopped

2 small russet potatoes (about 1 1/2 pounds), peeled and chopped

4 celery ribs, chopped (about 2 cups)

4 cups low-sodium chicken or vegetable broth, plus more for thinning soup

1 cup milk, plus more for thinning soup

1 1/2 teaspoons sea salt

1/2 to 1 teaspoon freshly ground pepper

4 cups torn watercress, rinsed and drained

1/4 cup chopped fresh parsley

Garnishes: sour cream or crème fraîche, parsley, watercress leaves

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