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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This one's been in my recipe file for years. You can use any type of potato but Yukons are one of my favorites. Recipe source unknown. Easy! Ingredients:
2 tablespoons butter |
1 bunch watercress, washed, stems removed, coarsely chopped (about 2 cups) |
2 medium yukon gold potatoes, peeled and cut into 1/2-inch cubes |
1 small yellow onion, chopped |
1 1/4 cups chicken broth or 1 1/4 cups vegetable broth |
1 cup half-and-half |
1/8 teaspoon pepper |
1/4 teaspoon celery seed, crushed to release flavor |
watercress leaf, for garnish |
salt, to taste |
Directions:
1. Melt the butter in a large saucepan over medium heat. Add potatoes, watercress and onion to the pot.
2. Cook, stirring about 5 minutes until onion is tender. Stir in the broth, half and half cream, pepper and celery seed.
3. Cover and cook over low heat, 10-15 minutes or until potatoes are tender.
4. Using an immersion blender, blend soup until pureed to desired consistency. Adjust seasonings if necessary.
5. Serve garnished with watercress sprigs.
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