Meal Type:

Prep Time: 10 min.

Cooking Time: 30 min.

Total Time: 40 min.

Cook Method: Stove

Difficulty: Medium

Cuisine: American

     Serving Size: 6 1.5 3 6 12 24 - Change

Submitted By: Anna B. - See All My Recipes

Date Added: June 11, 2009

A very nice soup for the fall time or a Sunday afternoon.

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.

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Dietary Notes:

This Potato Watercress Soup recipe is high in Vitamin A with 50% of your daily recommended intake per serving. This Potato Watercress Soup recipe is high in Vitamin C with 36% of your daily recommended intake per serving.

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