Directions:
- Melt the butter in a large saucepan over medium heat. Add potatoes, watercress and onion to the pot.
- Cook, stirring about 5 minutes until onion is tender. Stir in the broth, half and half cream, pepper and celery seed.
- Cover and cook over low heat, 10-15 minutes or until potatoes are tender.
- Using an immersion blender, blend soup until pureed to desired consistency. Adjust seasonings if necessary.
- Serve garnished with watercress sprigs.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 158.88 Kcal (665 kJ) | ||
| Calories from fat | 134.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.97g | 23% | |
|---|---|---|---|
| Cholesterol | 37.65mg | 13% | |
| Sodium | 303.65mg | 13% | |
| Potassium | 221.22mg | 5% | |
| Total Carbs | 4.09g | 1% | |
| Sugars | 0g | 0% | |
| Dietary Fiber | 0.55g | 2% | |
| Protein | 2.43g | 5% | |
| Vitamin C | 13.4mg | 22% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.1mg | 0% | |
| Calcium | 96.1mg | 10% | |
| Amount Per 100 g | |||
| Calories | 90.41 Kcal (379 kJ) | ||
| Calories from fat | 76.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.52g | 23% | |
|---|---|---|---|
| Cholesterol | 21.42mg | 13% | |
| Sodium | 172.79mg | 13% | |
| Potassium | 125.88mg | 5% | |
| Total Carbs | 2.33g | 1% | |
| Sugars | 0g | 0% | |
| Dietary Fiber | 0.32g | 2% | |
| Protein | 1.38g | 5% | |
| Vitamin C | 7.6mg | 22% | |
| Calcium | 54.7mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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