6

Potato-Watercress Soup

Total Time
36 min
Prep
6 min
Cook
30 min
Serves
4
Difficulty
Easy
Enjoy this soup well chilled and it becomes a tasty variation on the classic French potato-leek soup known as vichyssoise.
Ingredients

olive oil

2 tsp

uncooked onion(s)

1 medium, chopped

uncooked Yukon gold potato(es)

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

1 cup(s)

table salt

½ tsp

black pepper

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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