Cream of Watercress Soup

  • Yield 8 to 10 servings

This soup is great served hot or cold.


3 -- leeks, white part only, chopped
1 medium onion, chopped
3 to 5 tablespoons butter
3 -- Idaho potatoes, peeled and chopped
3 cups chicken stock
3 teaspoons kosher salt
-- Cayenne pepper to taste
2 bunches watercress
2 to 3 cups half-and-half
-- Sprigs of watercress or fresh parsley for garnish
-- Salt and pepper, to taste


  1. Saute leeks and onion in butter; do not let brown.  Add potatoes, stock, salt, and cayenne pepper.  Cover and cook slowly until vegetables are soft.
  2. Allow mixture to cool slightly and blend in blender or food processor in batches until smooth.
  3. Blanch watercress in boiling water 2 minutes (to keep the acid from curdling the soup).  Drain and puree in blender or food processor. 
  4. Combine all ingredients in clean soup pot and slowly add half-and-half.  If soup is too thick, add some milk to achieve desired consistency.
  5. Season to taste.  This soup is better if made a day ahead.
  6. Serve hot or cold.  Garnish with reserved watercress springs or fresh parsley.


Recipe reprinted with permission from the Garden Club of Lexington, Inc.’s Entertaining with Bluegrass Winners (Lexington, Ky., 2008).



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