** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Saute onion in the pot you're going to use for the soup.
2. cook until translucentCube and nuke potatoes until about 75% cooked.
3. ..add a little water to keep from drying them outAdd broth to onions when they're translucent and add potatoes when they're 75% done.
4. Bring to slow boil. Add salt/pepper to taste.
5. Rinse and chop watercress finely.Add watercress and cream/sour cream to soup.
6. Keep at simmer while stirring until evenly mixed.
7. Blend it all together. A hand blender works best, but if you don't have one, I suppose you could remove the soup from the pot into a normal blender or mixer.
8. Whatever you do, blend until smooth (I like to leave a few lumps for texture).
9. If it looks too thick, add a little more cream/milk/soy milk.
10. It should be a thick soup, but not too thick.
Comments on Potato Watercress Soup Recipe:
Adding Comment...
Comment submitted for approval, it will be posted shortly.
Currently No Comments. Be the first to add a comment below!
Dietary Notes:
This recipe is high in Vitamin A with 50% of your daily recommended intake per serving. This recipe is high in Vitamin C with 36% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Potato, Onion, Olive Oil allergies.
Meal Type: 
Prep Time: 
Cooking Time: 
Cook Method:
Difficulty: 
Cuisine: 
Print this Recipe
