Creamy Watercress Soup-Good Hot or Cold


watercress yes 2 creamy watercress soupwatercress yes 2

watercress yesCreamy Watercress Soup

Serves 4

 Watercress is usually pretty pricey to purchase, but every now and then, it’s a real treat to have and to serve for guests.  Because of the potatoes, this can become a pretty thick soup.  If you wish a thinner consistency, cut down on the dairy and make up for the amount in the stock.  All in all, I really like this soup because of the unique taste of watercress.  As well, it’s also good cold.


  1. 2 Tblsp. Butter
  2. 1 large onion, coarsely choppedwatercress yes 3
  3. 2 Yukon gold potatoes, coarsely chopped
  4. 4-6  C. coarsely chopped watercress (more if you want a stronger watercress taste)
  5. 2 C. vegetable stock (you can use chicken or beef)
  6. 2 C. half-and-half or milk
  7. S&P to taste


  1. Place the butter in a large, deep saucepan and turn the heat to medium.
  2. Add the chopped potatoes and onion.  Cover and cook over medium-low heat, stirring occasionally, until the potatoes and onion are nearly tender, about 15 minutes.
  3. Then add the coarsely chopped watercress and cook, stirring, until it’s wilted—about 5 minutes.
  4. Add the stock, bring ALMOST to a boil, lower the heat and cook briefly till the watercress is tender ( this won’t take very long).
  5. Put through a sieve or food mill, or carefully puree in a blender.  Return to heat and add the half-and-half or milk.  DO NOT BOIL.  Season with S&P.
  6. Enjoy and Bon Appétit.
  7. Remember, you can add more stock and less cream/milk and don’t let the mixture come to a boil.
  8. I like to top mine with a bit of sour cream or yogurt, slivered green onion tops and avocados.  Well—you get the idea.

About TempInnKeeper

Margot loves people and is very energetic and organized. She is also a quick study. Her background includes having renovated, owned and operated an 1887 Victorian bed and breakfast in Paso Robles, CA for 5 years. Her guests loved her and she loved her guests. What a perfect combination. Margot’s marketing skills and love of people also was used in her career as a Realtor and in participating in many charitable non-profit organizations. Margot loves to cook and to offer concierge services to people. She was born in Geneva, Switzerland.; has lived all over CA. including Beverly Hills, in the Silicon Valley area, Paso Robles, the San Joaquin Valley as well as in Sun Valley, ID. She has traveled extensively throughout the world; is a CAL alumni (go Bears!); and also speaks French fluently and Spanish semi-fluently. Her interests are people, cooking, arts, books (look at the blog book club and join if you wish), travel, sports, gardening, painting, music, playing classical piano and animals. Margot Van Horn 208-721-3551 PO Box 3788, Ketchum, ID.

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