Potato-Watercress Soup
By Lv2Cook
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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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