Potato-watercress soup

2 - 5
PersonalPoints™ per serving
Total Time
36 min
6 min
30 min
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.


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



  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.