Creamy Watercress Potato Soup: Your New Favorite Comfort Dish
This creamy watercress potato soup is a nutritious and comforting dish perfect for chilly days.
Servings 4 bowls
Calories 280kcal
Equipment
- Large pot
- Blender
Ingredients
For the Soup
- 1 bunch Watercress Fresh
- 2 medium Potatoes Diced
- 1 medium Onion Chopped
- 2 cloves Garlic Minced
- 4 cups Vegetable Broth Low-sodium preferred
- 2 tablespoons Lemon Juice Freshly squeezed
- 1 cup Heavy Cream Or substitute with coconut milk
- to taste Salt
- to taste Pepper
Instructions
Cooking Steps
- In a large pot, heat a splash of olive oil over medium heat. Add chopped onions and sauté until they become translucent, about 5 minutes.
- Stir in minced garlic and continue cooking for another minute until fragrant. Make sure not to let it brown too much.
- Add diced potatoes to the pot, mixing well. Cook for an additional 2 minutes.
- Pour in your vegetable broth and bring to a gentle boil. Lower the heat and simmer for about 15-20 minutes until the potatoes are fork-tender.
- Gently stir in the watercress and lemon juice, letting it wilt for about 3-5 minutes.
- Blend until smooth using a blender or an immersion blender.
- Return to low heat and stir in heavy cream. Season with salt and pepper.
- Ladle the soup into bowls and serve warm.
Notes
For an elegant touch, garnish with fresh cracked pepper and a dollop of cream before serving.