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🍽️ Creamy Potato Soup with Watercress

323 kcal · 30 min · 4 servings

Ingredients

• 400 g floury potatoes
• 60 g watercress (approx. 2 bunches)
• 1 small onion
• 1 tbsp olive oil
• 1 tbsp butter
• salt
• 200 g crème double
• white pepper (from the mill)
• 1 dash lemon juice

Instructions

1. 1. Wash the potatoes thoroughly and peel them.
2. 2. Cut the peeled potatoes into small cubes.
3. 3. Rinse the watercress under running water.
4. 4. Shake the watercress dry to remove excess water.
5. 5. Pluck the small leaves from the watercress stems.
6. 6. Peel the onion.
7. 7. Dice the onion into very fine pieces.
8. 8. Heat the olive oil together with the butter in a large pot.
9. 9. Add the diced onion to the pot.
10. 10. Sauté the onion until translucent and soft.
11. 11. Add the potato cubes to the pot with the onion.
12. 12. Add the tough stems of the watercress to the pot.
13. 13. Pour the vegetable broth over the potatoes and stems.
14. 14. Season the soup with salt.
15. 15. Place the lid on the pot.
16. 16. Let the soup simmer with the lid on for about 20 minutes.
17. 17. Check if the potatoes are soft.
18. 18. Remove the cooked watercress stems from the soup.
19. 19. Add the soft watercress leaves to the soup.
20. 20. Save a small portion of the watercress leaves for garnish.
21. 21. Blend the soup finely with a hand blender.
22. 22. Stir the crème double (heavy cream) into the pureed soup.
23. 23. Season the soup with salt to taste.
24. 24. Season the soup with pepper to taste.
25. 25. Add some lemon juice to the soup.
26. 26. Fill the finished soup into small bowls.
27. 27. Garnish the soup with the saved watercress leaves.
28. 28. Serve the soup immediately while warm.

Nutrition per serving

• kcal: 323
• Protein: 5 g · Fett/Fat: 26 g · Carbs: 18 g