Cream of Watercress Soup

  • Yield: 8 to 10 servings


3-- leeks, white part only, chopped
1medium onion, chopped
3 to 5tablespoons butter
3-- Idaho potatoes, peeled and chopped
3cups chicken stock
3teaspoons kosher salt
-- Cayenne pepper to taste
2bunches watercress
2 to 3cups 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).