This elegant Watercress Potato Soup offers a delightful contrast of earthy potatoes and peppery greens. The base is rich and creamy, derived from simmered russets and chicken broth, while fresh watercress leaves added at the end provide a bright, vibrant green color and a distinct, spicy kick. The flavor profile balances the sweetness of caramelized onions with the herbal notes of thyme, parsley, and bay leaf. It is a versatile dish that shines equally well served piping hot with crusty bread or chilled as a sophisticated summer appetizer. Ideal for dinner parties or a comforting weeknight meal, this soup is simple to prepare yet delivers restaurant-quality results.
Watercress Potato Soup (Hot Or Cold
Description
This elegant Watercress Potato Soup offers a delightful contrast of earthy potatoes and peppery greens. The base is rich and creamy, derived from simmered russets and chicken broth, while fresh watercress leaves added at the end provide a bright, vibrant green color and a distinct, spicy kick. The flavor profile balances the sweetness of caramelized onions with the herbal notes of thyme, parsley, and bay leaf. It is a versatile dish that shines equally well served piping hot with crusty bread or chilled as a sophisticated summer appetizer. Ideal for dinner parties or a comforting weeknight meal, this soup is simple to prepare yet delivers restaurant-quality results.Ingredients
Directions
-
Peel the russet potatoes and cut into 1/2-inch dice.
-
Separate the watercress leaves from the stems, then coarsely chop both parts separately.
-
Melt butter in a heavy large saucepan over medium-low heat.
-
Add the chopped onion, parsley sprigs, thyme sprigs, garlic clove, bay leaf, and watercress stems.
-
Cover and cook until the onion is tender, stirring occasionally, about 12 minutes.
-
Add the chicken broth and diced potatoes to the saucepan.
-
Bring the mixture to a boil, then reduce heat, cover, and simmer until the potatoes are very tender, about 25 minutes.
-
Remove and discard the parsley sprigs, thyme sprigs, and bay leaf.
-
Transfer the soup to a food processor and puree until completely smooth.
-
Return the pureed soup to the same saucepan over low heat.
-
Stir in the milk and the chopped watercress leaves.
-
Bring the soup to a gentle simmer, adding more milk if the soup is too thick.
-
Season with salt and pepper to taste.
-
Serve hot, or chill in the refrigerator until cold, about 4 hours.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 587.9kcal
- % Daily Value *
- Total Fat 29.7g46%
- Saturated Fat 12.1g61%
- Cholesterol 139.1mg47%
- Sodium 276.4mg12%
- Total Carbohydrate 43.5g15%
- Dietary Fiber 15.5g62%
- Sugars 2.0g
- Protein 42.6g86%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: This soup can be stored in an airtight container in the refrigerator for up to 3 days. If serving cold, ensure it is thoroughly chilled for the best texture and flavor contrast.
Substitutions: For a vegetarian version, substitute the chicken broth with vegetable broth. You can also use heavy cream instead of milk for a richer texture.
Texture Tip: If you prefer a chunkier soup, mash the potatoes with a fork instead of blending them completely smooth before adding the milk and watercress.
Serving Suggestion: Garnish with a drizzle of olive oil, a few fresh watercress leaves, and a dollop of crme frache if serving hot.
