May 18, 2024

Embrace the flavors of spring with this light and flavorful Watercress Soup! This simple recipe utilizes fresh watercress, creamy potato, and a touch of elegance from heavy cream to create a delightful and easy soup.


  • 2 tablespoons unsalted butter
  • 1 leek, sliced
  • 2 cloves garlic, thinly sliced
  • 4 cups vegetable stock
  • 1 russet potato, peeled and chopped
  • ½ teaspoon kosher salt
  • 12 ounces watercress with stems (about 10 cups)
  • 1 tablespoon chopped fresh tarragon, plus more for garnish (optional)
  • 2 tablespoons heavy whipping cream, plus more for drizzling (optional)


  1. Sautéing the Base: Melt butter in a large saucepan over medium-high heat. Add the sliced leek and garlic, and cook, stirring frequently, until softened (about 4 minutes).
  2. Building the Broth: Pour in the vegetable stock, chopped potato, and salt. Bring the mixture to a simmer over medium-high heat and cook undisturbed for about 7 minutes, or until the potatoes are tender.
  3. Watercress Magic: Stir in the watercress with its stems. Cook for an additional 2 minutes, or until the watercress wilts. Remove the pot from the heat and stir in the chopped tarragon.
  4. Blending to Smoothness: Carefully transfer the watercress mixture and cream to a blender. Secure the lid on the blender, but remove the center piece to allow steam to escape during blending. Place a clean kitchen towel over the opening for safety. Process the soup for about 20 seconds, until it reaches a smooth consistency.
  5. Serving and Finishing Touches: Divide the creamy soup evenly among bowls. For an extra touch of richness, drizzle with additional cream and garnish with a sprinkle of fresh tarragon (optional).

Nutritional Information (per serving):

  • Calories: 266
  • Fat: 4g
  • Carbs: 50g
  • Protein: 9g

This Watercress Soup is a fantastic way to celebrate the flavors of spring. It’s light, refreshing, and packed with nutrients, making it a perfect addition to your lunch or light dinner menu.

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