- Total Time
Enjoy this soup well chilled and it becomes a tasty variation on the classic French potato-leek soup known as vichyssoise.
olive oil2 tsp
uncooked onion(s)1 medium, chopped
uncooked Yukon gold potato(es)4 medium, peeled and coarsely chopped
fresh watercress1 bunch(es), tender sprigs only
reduced-sodium chicken broth4 cup(s)
fat-free half-and-half1 cup(s)
table salt½ tsp
black pepper⅛ tsp
- 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.
- 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.