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Watercress and Potato Soup

My husband is an amazing cook. Between the two of us we are always in each others way in the kitchen. But that's ok because he cooks like a champ and I love being a sous-chef sometimes. Follow him on Instagram for more great recipes @rayskitchen101

Watercress and Potato Soup

By Ray Stapley


¾ pound white creamer potatoes

1 small yellow onion

2 cups watercress

32 oz vegetable stock (we use Imagine Organic)

¼ tsp black pepper or to taste

Pinch of salt

2 tsp of unsalted butter or olive oil

½ cup of microgreens (garnish)

3 tsp chopped chives (garnish)

Preparation (30 min) 4-6 servings

Chop potatoes roughly ½ inch cubes and onion (¼ inch), rough chop watercress.

Melt butter and/or olive oil in saucepan. Add onion, pinch of salt and sauté until translucent. Add potatoes, pepper and 2/3 of vegetable stock. Allow to simmer until potatoes are soft, approximately 15-20 min.

Carefully transfer cooked ingredients to blender and blend until smooth. Next add watercress and blend again till smooth. Return smooth mixture to saucepan and add remaining stock. Heat to a simmer (Do not let it boil).

Serve in soup bowl, add garnish and enjoy with your choice of crostini.


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