Watercress And Sorrel Soup

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1/4 cup plus 2 tablespoons olive oil

1/3 medium baguette, crusts removed, bread cut into 1-inch cubes (about 1 cup)

1/2 cup minced onion

1/2 pound yellow Finn or red potatoes, peeled and quartered

3 1/2 cups vegetable stock, chicken stock or canned low-sodium chicken broth

1 pound watercress, tough stems discarded

1/2 pound sorrel, stems discarded

Salt and freshly ground pepper

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