POTATO WATERCRESS SOUP

Potato Watercress Soup image

This one's been in my recipe file for years. You can use any type of potato but Yukons are one of my favorites. Recipe source unknown. Easy!

Provided by COOKGIRl

Categories Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

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Ingredients

2 tablespoons butter
1 bunch watercress, washed, stems removed, coarsely chopped (about 2 cups)
2 medium yukon gold potatoes, peeled and cut into 1/2-inch cubes
1 small yellow onion, chopped
1 1/4 cups chicken broth or 1 1/4 cups vegetable broth
1 cup half-and-half
1/8 teaspoon pepper
1/4 teaspoon celery seed, crushed to release flavor
watercress leaf, for garnish
salt, to taste

Steps:

Melt the butter in a large saucepan over medium heat. Add potatoes, watercress and onion to the pot.
Cook, stirring about 5 minutes until onion is tender. Stir in the broth, half and half cream, pepper and celery seed.
Cover and cook over low heat, 10-15 minutes or until potatoes are tender.
Using an immersion blender, blend soup until pureed to desired consistency. Adjust seasonings if necessary.
Serve garnished with watercress sprigs.

Nutrition Facts : Calories 209.3, Fat 13.3, SaturatedFat 8.1, Cholesterol 37.6, Sodium 315, Carbohydrate 18.4, Fiber 1.6, Sugar 1.7, Protein 5

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