Potato Soup with Watercress

If you’d like to spice up this recipe a bit, add 2 medium onions for additional flavor.

Serves: 6Hands-on: 15 minutesTotal: 40 minutesDifficulty: Easy

Serves: 6

Ingredients

  • 1 bunch watercress
  • 3 Tbsp. butter
  • 2 medium leeks, white parts only, sliced
  • 6 cups chicken broth
  • 3 medium russet potatoes, peeled and chopped
  • 1 cup whole milk
  • 1 tsp. salt
  • ½ tsp. white pepper

Directions

  • Chop the watercress, reserving 8 whole leaves. Set aside
  • Heat butter in a soup pot over medium-high heat. Add the leeks and sauté for 5 minutes. Pour in the broth and add the potatoes and chopped watercress. Bring to a boil, reduce to a simmer, and cook for 5 minutes.
  • Remove from heat and allow to cool slightly. Using a blender or food processor, purée the mixture. Return it to the pot, adding the milk, salt and white pepper. Reheat gently. Garnish with the whole watercress leaves before serving.

Recipe Information

Serves: 6

Ingredients

  • 1 bunch watercress
  • 3 Tbsp. butter
  • 2 medium leeks, white parts only, sliced
  • 6 cups chicken broth
  • 3 medium russet potatoes, peeled and chopped
  • 1 cup whole milk
  • 1 tsp. salt
  • ½ tsp. white pepper

Directions

  • Chop the watercress, reserving 8 whole leaves. Set aside
  • Heat butter in a soup pot over medium-high heat. Add the leeks and sauté for 5 minutes. Pour in the broth and add the potatoes and chopped watercress. Bring to a boil, reduce to a simmer, and cook for 5 minutes.
  • Remove from heat and allow to cool slightly. Using a blender or food processor, purée the mixture. Return it to the pot, adding the milk, salt and white pepper. Reheat gently. Garnish with the whole watercress leaves before serving.

Nutrition Information

Nutrition Information
Amount per serving
Calories160
Total Fat8g
Saturated Fat4g
Cholesterol20mg
Sodium1270mg
Total Carbohydrate20g
Dietary Fiber2g
Sugars5g
Protein4g