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Bon Appétit

Cream of Potato Soup with Watercress

4.1

(4)

Recipe information

  • Yield

    Serves 4

Ingredients

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

Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

    Lade soup into bowls. Garnish with remaining 1/2 cup watercress.

TagsSoupSoup/StewRusset PotatoPotatoRoot VegetableVegetableOnionWatercressLeafy GreensStarterMainDinnerNut FreeVegetarianWeeknight MealsSimmerBlenderBon Appétit
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