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Potato-Watercress Soup

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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
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup plain fat-free yogurt
  • 3/4 cup minced trimmed watercress
  • OR
  • 3/4 cup thinly sliced spinach leaves
  • 1/4 cup grated Gruyère (1 ounce)
  • OR
  • 1/4 cup grated Swiss cheese (1 ounce)

Details

Servings 1

Preparation

Step 1

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

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