Best Watercress Potato Soup Recipes

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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

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 AND ROASTED GARLIC SOUP WITH WHEAT BERRY, WATERCRESS, AND ENDIVE SALAD



Potato and Roasted Garlic Soup with Wheat Berry, Watercress, and Endive Salad image

This sophisticated soup and salad combination makes a cozy winter lunch for friends.

Yield Serves 8

Number Of Ingredients 18

2 large heads garlic, unpeeled
2 tablespoons olive oil
2 medium onions, chopped
4 pounds boiling potatoes (preferably yellow-fleshed, such as Yukon Gold)
8 cups water
2 tablespoons Sherry vinegar*
1/2 cup scallion purée (recipe to follow)
6 cups water
1 cup wheat berries**
1 teaspoon salt
1 bunch watercress, coarse stems discarded, washed well and spun dry (about 3 cups)
4 Belgian endives, leaves separated and cut crosswise into 1/2-inch-thick slices
Garnish: 1/4 cup scallion purée
1/2 cup olive oil
2 cups chopped scallion greens (about 1 bunch), patted dry
Accompaniment:crusty bread
*available at specialty foods shops and some supermarkets
**available at natural foods stores

Steps:

  • Preheat oven to 400°F.
  • On a flat surface smash garlic heads, root ends up, with palm of hand to break up cloves, leaving peels intact. Put garlic on a sheet of foil and drizzle with 1 tablespoon oil. Sprinkle garlic with salt and pepper to taste and wrap tightly in foil. Bake garlic in middle of oven 40 minutes, or until very tender. Unwrap garlic carefully and let stand until cool enough to handle. In a bowl squeeze roasted garlic out of cloves by squeezing one end, discarding skin.
  • In a kettle cook onions in remaining tablespoon oil over moderate heat until softened. Peel and cut potatoes into 1/2-inch pieces and add to kettle with water. Bring water to a simmer and cook potatoes, covered, stirring occasionally, until very tender, about 20 minutes.
  • Transfer half of potatoes with cooking liquid to a bowl and in a blender, in batches, purée with garlic until smooth. Transfer mixture as puréed to kettle, stirring, and season soup with salt and pepper. Soup may be made 1 day ahead, cooled completely, and chilled, covered.
  • In a large bowl whisk together vinegar, scallion purée, and salt and pepper to taste.
  • In a saucepan bring water with wheat berries and salt to a gentle boil. Cook wheat berries, uncovered, adding more water if necessary, 1 1/4 hours, or until just tender. Drain wheat berries in a sieve and add to vinegar mixture, tossing to combine well. Let mixture cool. Wheat berry mixture may be made 1 day ahead and chilled, covered. Bring wheat berry mixture to room temperature before proceeding.
  • In a kettle heat soup over moderate heat, stirring, until hot. In a large bowl toss watercress and endives with wheat berry mixture and season with salt and pepper. Pour soup into 8 serving bowls and garnish each with 1/2 tablespoon scallion purée. Serve soup and salad with bread.
  • In a saucepan heat 1/4 cup oil over moderate heat and cook scallions just until tender and bright green in color (do not let brown). In a blender purée scallion mixture with remaining 1/4 cup oil until smooth. Season scallion purée with salt and pepper and let cool. Makes about 3/4 cup.

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

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

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.

CREAM OF POTATO SOUP WITH WATERCRESS



Cream of Potato Soup with Watercress image

Categories     Soup/Stew     Milk/Cream     Blender     Dairy     Leafy Green     Potato     Vegetable     Quick & Easy     Spring     Watercress     Bon Appétit

Yield Serves 4

Number Of Ingredients 7

3 tablespoons butter
2 large russet potatoes, peeled, cut into 1/2-inch pieces
1 1/2 medium onions, chopped
3 tablespoons all purpose flour
2 3/4 cups (or more) canned vegetable broth
1 3/4 cups milk (do not use low-fat or nonfat)
2 1/4 cups chopped trimmed watercress

Steps:

  • Melt butter in heavy large saucepan over medium heat. Add potatoes and onions. Stir until coated with butter, about 1 minute. Sprinkle flour over; stir 1 minute. Add 2 3/4 cups broth and milk. Cover pan. Boil gently until potatoes and onions are tender, about 10 minutes.
  • Puree soup in batches in blender. Return to pan. Add 1 3/4 cups watercress. Bring back to simmer. Season with salt and pepper. Thin with more broth, if desired.
  • Lade soup into bowls. Garnish with remaining 1/2 cup watercress.

CORN, WATERCRESS & POTATO SOUP



Corn, Watercress & Potato Soup image

A vibrant vegan soup that's versatile enough for occasions such as a casual lunch outdoors, cold gazpacho shots at a cocktail party, or as a healthy dinner with a hunk of good bread.

Provided by Greg Lofts

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 55m

Number Of Ingredients 11

3 leeks (1 1/4 pounds), white and light-green parts separated from dark-green tops
3 ears corn, with husks and silks attached (1 3/4 pounds), plus more kernels, blanched, for serving (optional)
Kosher salt and freshly ground pepper
1/2 teaspoon whole peppercorns
3 tablespoons extra-virgin olive oil, plus more for serving
1 clove garlic, smashed and peeled
1 russet potato (10 ounces), peeled and cut into 1-inch pieces
1 bunch watercress (6 ounces), washed and drained
2 tablespoons white or yellow miso
1 tablespoon apple-cider vinegar
Flaky sea salt, such as Jacobsen

Steps:

  • Thoroughly rinse and drain dark-green leek tops; transfer to a pot. Remove husks and silks from corn, rinse and drain them, and transfer to pot. Strip corn from cobs and transfer cobs to pot (reserving kernels). Add 8 cups water, 2 teaspoons salt, and whole peppercorns to pot. Bring to a boil, then reduce heat to medium-low and simmer 5 minutes. Strain through a fine-mesh sieve, discarding solids and reserving broth (you should have about 6 cups).
  • Slice white and light-green parts of leeks; submerge in water and agitate with your hands to dislodge any dirt, then thoroughly drain. Wipe pot clean; add oil and heat over medium. Add sliced leeks and garlic. Cook, stirring occasionally, until leeks are very soft but not developing any color (if color begins to develop, reduce heat), about 10 minutes. Add potato, 4 cups reserved broth, and reserved corn kernels to pot. Bring to a boil, then reduce heat to medium-low, cover, and simmer until potato is easily pierced with the tip of a knife, about 15 minutes. Stir in all but a handful of watercress; simmer 2 minutes.
  • Transfer soup to a blender with miso and vinegar; purée until smooth. (Be careful blending the hot liquid: Remove feed cap from blender lid and cover with a kitchen towel to let steam escape, and purée in two batches if necessary.) Season to taste and thin with more broth, if necessary, to reach desired consistency. Serve warm or chilled, topped with blanched corn kernels, remaining watercress, a drizzle of oil, flaky salt, and ground pepper.

WATERCRESS POTATO SOUP



Watercress Potato Soup image

Categories     Soup/Stew     Milk/Cream     Dairy     Potato     Summer     Thyme     Watercress     Parsley     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

1 large buch watercress (about 6 ounces)
1/4 cup (1/2 stick) butter
1 onion, chopped
2 large parsley sprigs
2 large thyme sprigs
1 large garlic clove
1 bay leaf
2 cups canned low-salt chicken broth
1 pound russet potatoes, peeled, cut into 1/2 inch pieces.
1 cup (or more) milk

Steps:

  • Coarsely chop watercress leaves and stems seperately. Melt butter in heavy large saucepan over medium-low heat. Mix in onion, parsley sprigs, thyme sprigs, garlic, bay leaf, and watercress stems. Cover; cook until onion is tender, stirring occasionally; about 12 minutes. Add broth and potatoes; bring to boil. Reduce heat cover and simmer until potatoes are very tender, about 25 minutes.
  • Discard parsley, thyme, and bay leaf. Purée soup in processor until smooth. Return soup to same saucepan. Add 1 cup milk and watercress leaves; bring to simmer, adding more milk if soup is too thick. Season with salt and pepper. Transfer to bowl. Chill until cold, about 4 hours.

ASPARAGUS POTATO AND WATERCRESS SOUP



Asparagus Potato and Watercress Soup image

This quick & easy soup is very light - ideal for lunch or a starter at dinnertime! It comes from The Millcroft Inn's Chef Jason Parsons.

Provided by CountryLady

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

2 cups asparagus, trimmed,peeled if thick & cut in pieces
1/4 cup potato, peeled & diced about 1/2 the size of the asparagus pieces so the cooking time is equal
1/8 cup shallot, peeled & finely diced
1 teaspoon garlic, peeled & finely diced
2 bunches watercress
6 cups chicken stock
1/2 bunch tarragon
1 tablespoon butter
1 cup 35% cream (heavy)
salt & pepper
chervil (to garnish) (optional)

Steps:

  • Over medium heat, sweat the shallots and garlic in butter in a pot.
  • Once the shallots are translucent add the potato, asparagus and tarragon.
  • After a minute, add the chicken stock and bring to a simmer.
  • Once the asparagus and potatoes are cooked through (timing will depend on size of pieces), puree in a blender and pass through a fine strainer.
  • Place back in pot and bring to a boil.
  • Since watercress is a little bitter, I suggest you add it gradually- puree& taste.
  • Repeat until it suits you.
  • Add the cream and season with salt and pepper to taste.
  • Garnish with chervil.

Nutrition Facts : Calories 362.6, Fat 25.9, SaturatedFat 14.6, Cholesterol 84.8, Sodium 574.6, Carbohydrate 21.1, Fiber 2.1, Sugar 7, Protein 13.2

CREAM OF LEEK, POTATO, AND WATERCRESS SOUP



Cream of Leek, Potato, and Watercress Soup image

A hearty and delicious winter soup that can be made ahead of time.

Provided by Marilena Leavitt

Categories     Soup

Time 45m

Yield 5-6 servings

Number Of Ingredients 10

2 TBSP. extra virgin olive oil (or butter)
3 medium leeks (white and pale green parts only), chopped
1 russet potato, peeled, cut into 1-inch chunks
3 cups low-salt chicken broth
1 bunch watercress, trimmed, coarsely chopped (about 2 cups)
⅓ cup sour cream
½ cup whole milk
--- salt and freshly ground pepper
--- watercress sprigs for garnish
--- bread croutons (optional)

Steps:

  • Set a medium saucepan over medium-high heat and add the olive oil. To the saucepan add the leeks and sauté for 5 minutes. Next, add the potatoes and sauté for a few minutes more. Add the chicken broth, bring to a simmer and reduce the heat to medium-low. Cover the pan and simmer until potatoes are tender, stirring occasionally, about 20 minutes. Remove the saucepan from the heat. Add the chopped watercress, cover again and let stand for 5 minutes or until the watercress wilts.
  • Working in batches, puree the soup in a blender (or use an emersion blender to do this directly in the saucepan). Return the soup to the saucepan. Whisk in the sour cream. Thin the soup with the milk to desired consistency. Season to taste with salt and pepper.
  • Ladle the soup into bowls. Garnish with some bread croutons and the reserved watercress sprigs and serve.

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

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

PURSLANE, WATERCRESS AND POTATO SOUP WITH CRISP LEEKS



Purslane, Watercress And Potato Soup With Crisp Leeks image

Provided by Molly O'Neill

Categories     dinner, soups and stews, appetizer, main course

Time 1h30m

Yield Four servings

Number Of Ingredients 10

2 medium leeks, white and light green parts only, cut across into thin rings, rinsed well
1 teaspoon olive oil
1 medium onion, peeled and diced
2 large baking potatoes, peeled and cut into 1/2-inch dice
3 cups water
1 1/4 cups loosely packed, stemmed purslane
1 cup loosely packed watercress, heavy stems removed
1 1/2 cups lowfat milk
2 teaspoons kosher salt
Freshly ground pepper to taste

Steps:

  • Preheat the oven to 300 degrees. Line a baking sheet with aluminum foil. Spread the leeks out in a single layer on the sheet. Bake until the leeks are dried and crisp, about 35 minutes. Set aside.
  • Meanwhile, heat the olive oil in a medium saucepan over medium heat. Add the onion and saute until softened, about 8 minutes. Add the potatoes and water, bring to a boil, reduce to a low simmer, partly cover the pan and cook the potatoes until they are tender, about 30 minutes.
  • Stir in 1 cup of purslane and the watercress and simmer just until wilted, about 2 to 3 minutes. Pass the mixture through a food mill and place in a clean pan. Stir in the milk, salt and pepper. Heat until warmed through.
  • Divide the soup among 4 bowls and top with the crisp leeks and the remaining purslane leaves. Serve immediately.

Nutrition Facts : @context http, Calories 257, UnsaturatedFat 2 grams, Carbohydrate 48 grams, Fat 5 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 1016 milligrams, Sugar 9 grams

POTATO-WATERCRESS SOUP WITH PESTO



Potato-Watercress Soup With Pesto image

Provided by Molly O'Neill

Categories     dinner, lunch, soups and stews, appetizer

Time 50m

Yield Four servings

Number Of Ingredients 13

4 medium-size red potatoes (1 pound)
10 cups stemmed watercress
1 1/2 cups plain lowfat yogurt
1 1/2 cups 1 percent milk
2 teaspoons Dijon mustard
2 teaspoons salt, plus more to taste
Freshly ground pepper to taste
1 teaspoon black mustard seeds
2 cups stemmed watercress
3/4 cup toasted walnuts, chopped
1 large clove garlic, peeled and chopped
3 tablespoons olive oil
1/4 teaspoon salt

Steps:

  • To make the soup, cook potatoes in boiling water until tender, about 30 minutes. When cool enough to handle, slip off the skins and pass through a ricer. Set aside.
  • Bring a large pot of water to a boil. Add 8 cups of the watercress and blanch for 5 seconds. Immediately drain and refresh under cold running water. Drain and squeeze out excess water. Place in a blender with the yogurt and blend until smooth. Scrape into a bowl and whisk in the milk, mustard, 2 teaspoons salt and pepper to taste. Coarsely chop the remaining 2 cups watercress and stir into the soup. Refrigerate until chilled.
  • Meanwhile, to make the pesto, blanch the watercress as above. Drain, squeeze out excess water and coarsely chop with a knife. Place in a blender with the walnuts, garlic, olive oil and salt. Blend until smooth, stopping as necessary to scrape down the sides of the jar.
  • Taste soup and add more salt if needed. Ladle the soup among 4 bowls. Place 2 teaspoons of the pesto in the center of each bowl and sprinkle the mustard seeds around it. Serve immediately.

Nutrition Facts : @context http, Calories 300, UnsaturatedFat 12 grams, Carbohydrate 28 grams, Fat 16 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 976 milligrams, Sugar 13 grams, TransFat 0 grams

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