Creamy watercress soup

    25 min

    A light, pureed soup made with fresh watercress, potato and onion. Add a swirl of cream and some watercress leaves at the end for a nice finish.

    75 people made this

    Serves: 6 

    • 2 tablespoons vegetable oil
    • 1 potato, peeled and cubed
    • 1 onion, chopped
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 600ml chicken stock
    • 600ml milk
    • 300g watercress, large stems removed
    • 4 tablespoons cream (optional)
    • watercress leaves for garnish

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Heat oil in a large saucepan over medium high heat. Add the potato and onion, stirring to coat with the oil. Season with salt and pepper to taste. Reduce heat to medium, cover and heat for 5 minutes.
    2. Pour in the chicken stock and the milk, bring to the boil, reduce heat to low and simmer for 10 minutes, or until potatoes are tender. Stir in the watercress and simmer, uncovered, for 4 to 5 minutes, or until watercress is just cooked.
    3. In small batches, transfer the soup to a blender or food processor and puree until smooth. Return the soup to the pot, season to taste, and ladle into individual bowls.
    4. Top each serving with a swirl of cream, (if using) and garnish with a few watercress leaves.

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    Reviews in English (34)


    Lovely Soup, I put twice as much Watercress in it so it was very dark and very strong, lots of Iron. I also added a little Nutmeg and used Marigold Veg stock which is delicious with everything.  -  01 Sep 2016


    I left out the oil, and cooked the potato and onion in a small amount of water with a chicken bouillion cube thrown in. Topped up the liquid with milk and left out the cream. Most excellent. This is a good one for the immersion blender - with a full size blender you need TINY batches or it's likely to throw the lid off and splatter you and your kitchen with green goo.  -  25 May 2006  (Review from Allrecipes US | Canada)


    The soup was very good. I have just learned of the incredible nutritional value of watercress and I was trying to find ways to eat it other than on salads. This was absolutely a perfect way. I will be making a lot of this and keeping it in the fridge. P.S I did make it lower fat by using non fat milk and I was still pleased with the results !!  -  15 Jan 2003  (Review from Allrecipes US | Canada)