Heirloom Meals: Savoring Yesterday's Traditions Today

Watercress Soup

Watercress Soup


  • 2-3 Large Russet Potatoes, peeled and cubed
  • 1 large onion, chopped
  • 2 Tbsp Olive Oil +/-
  • 4-5 Bunches Watercress or Upland Cress, cleaned and coarsely chopped
  • 2 quarts chicken stock
  • Salt & Pepper to taste
  • Heavy Cream
  • Chives as garnish


  1. Heat the olive oil in a soup pot. Add the onions and sauté for a few minutes, add the potatoes and sauté until they get a touch golden.
  2. Add the chicken broth and bring to a boil. Then lower to a simmer until potatoes are cooked (about 15 or so minutes.)
  3. Throw the watercress into pot and cook until wilted, about a minute.
  4. You can serve as is or put into a food processor to make a “creamed” version.
  5. Add salt and pepper to taste and a splash of heavy cream (not necessary but makes it a tad creamier).
  6. And garnish with minced chives (which are growing like crazy in my garden this April.)
  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Total time: 40 minutes

Yield: 4-6 servings

Categories: Carole's Concoctions, Special Diets

Tags: watercress, spring vegetable, spring soup, potato based soup, gluten free, gluten free soup