Potato-watercress soup
2
Points®
Total time: 36 min • Prep: 6 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
If you enjoy this soup well chilled, it becomes a tasty variation on the classic French potato-leek soup known as vichyssoise. This luxurious one-pot soup comes together in less than 40 minutes. It features onions, Yukon gold potatoes, fresh watercress, chicken broth, and fat-free half-and-half. Simply let the potatoes and vegetables simmer until the potatoes are nice and tender. If you have an immersion blender, feel free to use it here. You won't have to bother transporting the hot soup in batches to your blender, and the end result will have a creamier texture. You'll find yourself using it for lots of soup recipes in the future, so we highly recommend investing in one.
Ingredients
Olive oil
2 tsp
Onion
1 medium, chopped
Uncooked Yukon gold potato
4 medium, peeled and coarsely chopped
Fresh watercress
1 bunch(es), tender sprigs only
Reduced sodium chicken broth
4 cup(s)
Fat free half and half creamer
1 cup(s)
Table salt
½ tsp
Black pepper
⅛ tsp
Instructions
1
Heat the oil in a large nonstick saucepan over medium heat. Add the onion and cook, stirring, until softened, about 5 minutes. Add the potatoes, watercress, and broth; bring to a boil over medium-high heat. Reduce the heat and simmer, covered, until the potatoes are tender, about 15 minutes; let cool 5 minutes.
2
Puree the potato mixture, in batches, in a blender. Return the soup to the saucepan and stir in the half-and-half, salt, and pepper. Cook over medium heat until heated through, about 4 minutes. Yields about 1 1⁄4 cups per serving.
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