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Watercress Soup

A silky, vibrant French-inspired soup combining peppery fresh watercress with tender potatoes and cream.

35 minEasyServes 4210 cal/serving

FrenchSoupStovetop and BlenderVegetarianGluten-FreeNut-FreeEgg-FreeSoy-FreeAlcohol-FreeCorn-Free

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Ingredients

  • 2 tbsp unsalted butter
  • 1 leek, sliced
  • 1 lb Yukon Gold potato, cubed
  • 4 cups vegetable broth
  • 8 oz fresh watercress, trimmed
  • 1/4 cup heavy cream
  • 1 tsp salt
  • 1/4 tsp ground black pepper

Instructions

  1. 1

    Melt 2 tbsp unsalted butter in a large pot over medium heat.

  2. 2

    Add 1 sliced leek and cook until soft and translucent, about 5 minutes.

  3. 3

    Add 1 lb cubed Yukon Gold potato, 4 cups vegetable broth, 1 tsp salt, and 1/4 tsp ground black pepper to the pot.

  4. 4

    Bring mixture to a simmer and cook for 15 minutes until potatoes are fork tender.

  5. 5

    Stir in 8 oz trimmed fresh watercress and simmer for 2 minutes until wilted.

  6. 6

    Purée the soup in a blender until smooth, then stir in 1/4 cup heavy cream before serving.

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Questions

How much time should I plan for Watercress Soup?

As written, 35 minutes: 15 of prep and 20 of cooking. The longest single stretch is step 4 (15 minutes): "Bring mixture to a simmer and cook for 15 minutes until potatoes are fork tender."

What should Watercress Soup look like when it is ready?

Go by the cues in the method rather than the clock. Step 4: cook until potatoes are fork tender.

Is there a substitute for leeks in Watercress Soup?

The entry for Watercress Soup calls for 1 leek, sliced. In its place: Yellow onion or the white parts of scallions, cooked gently. Use a little less by volume.

Can I make Watercress Soup dairy-free?

Yes. The dairy in Watercress Soup is 2 tbsp unsalted butter, 1/4 cup heavy cream. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

Can I freeze Watercress Soup?

Yes. Refrigerate Watercress Soup for up to four days. Reheat gently on the stovetop with a splash of water or stock to loosen it. The potatoes turn grainy in the freezer, so this one is better kept in the refrigerator. If you plan to freeze it, stir the dairy in when reheating rather than before freezing; cream and milk split in the freezer.

Serve it with

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