Imagine a cream soup with the tanginess of the watercress and the richness of the potatoes with a light touch of cream to give it an even more savory flavor. One of our favorite soups that are ...

Reduce heat to medium and simmer, stirring occasionally, until potatoes are tender, about 20 minutes. Remove from heat. Add watercress to pot; stir until leaves wilt. Let soup cool briefly.

Bring to the boil and simmer until the potatoes are soft. Add the watercress, and stir for three minutes. Remove from the heat and blend in a liquidiser. At this point, put the soup in a metal ...

You just simmer sliced leeks and potatoes in water ... of watercress five minutes before it’s done, and it’s watercress soup. Then there’s my most frugal, yet luxurious soup, a puree ...

Add the potato, cover and simmer over low heat until tender, about 15 minutes. Add the watercress and cook until bright green, about 2 minutes. Working in batches, puree the soup in a blender.

This recipe does not call for leeks and does not include potatoes or any starchy vegetable for that matter. Before finding and making this recipe, I never noticed French Watercress Soup being in ...

1. Remove and discard 1 inch of the thick bottom stems of the watercress. Coarsely chop the remaining stems and leaves. Set aside. 2. In a soup pot over medium heat, melt the butter. Add the leeks ...

Compared to the thick, chunky, topping-loaded baked potato soup recipes that have become ... broccoli, tomatoes, watercress, or just about any other vegetable you have on hand.

Tangy sorrel gives a refreshing edge to this smooth soup, while the croutons ... cover and simmer until the potatoes are tender, about 15 minutes. Stir in the watercress and sorrel, cover and ...

Throw the high-priced greens into a soup pot, and you don’t want to watch what happens. But if you add sturdy watercress to stock simmering with leeks and potatoes, you’re not just halfway to ...