Potato-Watercress Soup

Potato-Watercress Soup

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    teaspoons olive oil

  • 1

    cup finely chopped onion

  • 3

    garlic cloves minced

  • 3

    cups cubed peeled Yukon gold or baking potato

  • 3

    cups low-salt chicken broth

  • 2

    cups water

  • ½

    teaspoon salt

  • ¼

    teaspoon pepper

  • ½

    cup plain fat-free yogurt

  • ¾

    cup minced trimmed watercress

  • OR

  • ¾

    cup thinly sliced spinach leaves

  • ¼

    cup grated Gruyère (1 ounce)

  • OR

  • ¼

    cup grated Swiss cheese (1 ounce)

Directions

Heat olive oil in a large saucepan over medium-high heat. Add onion and garlic, and sauté 4 minutes or until onion is tender. Stir in potatoes, broth, water, salt, and pepper, and bring to a boil. Cover, reduce heat, and simmer 30 minutes or until potatoes are tender. Place potato mixture in a blender, and process until smooth. Add yogurt, and process just until blended. Stir in watercress and cheese; stir until cheese melts. Serving Size: 1 cup


Nutrition

Facebook Conversations