Watercress Soup

Course: Appetizer, Soup

Cuisine: Irish American, Irish,

Keyword: watercress soup, watercress soup recipe

Prep Time: 5

Cook Time: 15

Servings: servings

Calories: 372kcal

This Watercress Soup recipe is a delicious Irish soup. A humble yet nutritious soup recipe that pairs well with Irish brown bread or plain soda bread.

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Ingredients

6 oz butter 1 ½ sticks
1 cup peeled and cubed red or russet potatoes can be a heaping cup up to 1.5 cups
¾ cup chopped sweet onion
1 leek. white and part of green where still soft cut into rings, rinsed about ½ cup heaping
red pepper flakes optional to taste
S&P I prefer white pepper for this however black pepper is just fine
2 ½ cups vegetable stock chicken stock can also be used
8 oz watercress with thicker stems removed
1 cup Heavy cream or half and half

Instructions

In soup pot, melt butter, add in potatoes, onion and leeks and sauté for about 4-5 minutes. If adding red pepper flakes or garlic do so here
Season with salt & pepper (white or black pepper), and then add in your stock. Cover and bring to a simmer, stirring often.
Once potatoes are tender, add in watercress and cream/half and half (making sure you have discarded any thicker stems from the watercress). Simmer for 4 minutes.
Remove from heat, taste and adjust seasoning.
Using an immersion blender (or traditional blender) puree soup and enjoy,

Notes

Adding garlic is optional. I al a garlic fanatic however I do not add it to this soup.

Soup is best just after making it.

Do not overcook soup once watercress is added or it may lose its vibrant color.

Feel free to make this as thick or thin as you wish based off of how much potato you add as well as stock.

Nutrition