Best 3 Watercress And Potato Soup Recipes

Calling all home chefs and soup enthusiasts! Are you looking for a delectable and wholesome meal that caters to both your taste buds and nutritional needs? Look no further than "Watercress and Potato Soup," a culinary masterpiece that combines the vibrant flavor of peppery watercress with the comforting creaminess of tender potatoes. This nourishing soup is not only a delight to the palate but also a powerhouse of essential vitamins, minerals, and antioxidants, making it a perfect choice for health-conscious individuals seeking a balanced diet. With its vibrant green hue and aromatic broth, this soup promises a sensory journey that will leave you craving more. So, gather your ingredients, prepare your cooking utensils, and embark on an exploration of flavors with our curated collection of the best "Watercress and Potato Soup" recipes.

Here are our top 3 tried and tested recipes!

WATERCRESS AND POTATO SOUP

Watercress and Potato Soup image

Blend peppery watercress with potato and shallot for a satisfying soup.

Provided by Food Network Kitchen

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

2 tablespoons butter
1 cup chopped shallot
1 cup chopped peeled potato
1 medium clove garlic, minced
1 sprig fresh thyme
Kosher salt and freshly ground black pepper
3 1/2 cups chicken broth
1 cup firmly packed chopped watercress
1/4 to 1/2 cup heavy cream, as desired
Sliced toasted almonds and chopped chives, for serving

Steps:

Heat the butter in a medium saucepan over medium heat. Add the shallot and cook, stirring, until tender, 3 to 5 minutes. Add the potato, garlic, thyme, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer.
Simmer until the potatoes are tender, about 15 minutes, adjusting the heat as needed to maintain a simmer. Stir in the watercress and cook 5 minutes more. Remove from the heat, discard the thyme and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch).
Stir in the cream and reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper.
Serve hot sprinkled with almonds and chives.

POTATO, LEEK AND WATERCRESS SOUP WITH BAY SCALLOPS

Potato, Leek and Watercress Soup with Bay Scallops image

Provided by Food Network

Categories main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 Idaho potatoes, peeled and sliced
4 tablespoons unsalted butter
1 large Spanish onions, peeled and medium diced
3 medium leeks, cleaned and chopped
1 bouquet garni: cheesecloth packet containing, parsley, peppercorns, bay leaf and thyme sprigs
Salt
White pepper
4 cups chicken stock
1 cup heavy cream
1 1/2 bunches watercress, cleaned, stems removed and coarsely chopped
1 1/2 pounds fresh bay scallops (rock shrimp or crabmeat can be substituted)
Chopped chives, for garnish

Steps:

In a medium saucepan, cover 1/2 of the potatoes with cold water and a pinch of salt. Bring to a boil and blanch until tender, about 5 minutes. Remove from heat, drain and reserve.
In a large pot over medium heat, melt the butter. Add the onions and leeks and stir. Cover the pot and saute the onions and leeks until they are translucent, stirring occasionally, for 5 minutes. Uncover, and add the raw potatoes, the bouquet garni, salt and pepper, chicken stock and cream, and stir. Bring the soup to a simmer over medium heat, uncovered. Simmer until the potatoes are soft, cooking for about 15 minutes. Remove from heat.
Using a blender, puree the soup in batches. Taste for seasoning and adjust with salt and pepper. Return the soup to the pot, add the blanched potatoes, and place over medium heat. When the soup begins to simmer, add the watercress and scallops, and cook for 30 seconds, stirring once. Ladle the soup into hot bowls and sprinkle with chives. Serve immediately.

POTATO-LEEK SOUP WITH FENNEL AND WATERCRESS

Potato-Leek Soup With Fennel and Watercress image

Make and share this Potato-Leek Soup With Fennel and Watercress recipe from Food.com.

Provided by Marzalicious

Categories Potato

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

3 tablespoons olive oil
2 leeks (with tender green parts)
2 fennel bulbs
2 baking potatoes
6 cups vegetable stock or 6 cups prepared broth
1 bunch watercress, stems removed
salt
fresh ground white pepper

Steps:

Warm the oil in a soup pot.
Add the leeks and saute.
Add the fennel and potatoes and continue to saute.
Add the stock and bring to a simmer.
Cook until all the vegetables are completely softened.
Add watercress, cooking it until it's wilted but still bright green.
Use a handheld blender until smooth.
Add the salt and white pepper.
Enjoy!
For Vegetarian use vegetable broth.

Tips:

Choose the right potatoes. Waxy potatoes, such as Yukon Gold or red potatoes, will hold their shape better in the soup and won't become mushy.
Don't overcrowd the pot. If you add too many potatoes to the pot, they won't cook evenly.
Season the soup to taste. Add salt, pepper, and other seasonings to taste. You can also add a splash of cream or milk for a richer flavor.
Garnish the soup with fresh herbs. Fresh herbs, such as chives, parsley, or cilantro, will add a pop of color and flavor to the soup.

Conclusion:

Watercress and potato soup is a delicious and nutritious soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. So next time you are looking for a quick and easy soup recipe, give watercress and potato soup a try. You won't be disappointed!