Fruits and Vegetables Vegetables Greens Watercress Watercress Soup Be the first to rate & review! 1 Photo Watercress soup is a simple and easy spring soup made with bunches of fresh watercress, a potato to thicken, and a splash of cream. By Craig Ruff Craig Ruff Craig Ruff is a dedicated cook and lover of food science. His culinary background comes from culinary school and his time working in restaurants. Allrecipes' editorial guidelines Published on April 10, 2024 Tested by Renu Dhar Tested by Renu Dhar Renu Dhar has over a decade of experience developing recipes, in more than 5 of which she has been fielding and answering the question, " what's for dinner?" and sharing her expertise and skills as a personal chef. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins Servings: 6 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings 2 tablespoons unsalted butter 1 leek, sliced 2 cloves garlic, thinly sliced 4 cups vegetable stock 1 russet potato, peeled and chopped 1/2 teaspoon kosher salt 12 ounces watercress with stems (about 10 cups) 1 tablespoon chopped fresh tarragon, plus more for garnish 2 tablespoons heavy whipping cream, plus more for drizzling Directions Gather all ingredients. Dotdash Meredith Food Studios Melt butter in a large saucepan over medium-high. Add leek and garlic; cook, stirring often, until softened, about 4 minutes. Add stock, potato, and salt. Bring to a simmer over medium-high heat, and cook, undisturbed, until potatoes are tender, about 7 minutes. Dotdash Meredith Food Studios Stir in watercress, and cook until wilted, about 2 minutes. Remove from heat, and stir in tarragon. Pour watercress mixture and cream into a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 20 seconds. Divide soup evenly among 6 bowls. Drizzle with additional cream, and garnish with additional tarragon. Dotdash Meredith Food Studios Cook’s Note You can also puree soup with an immersion blender until smooth, about 4 minutes. I Made It Print Nutrition Facts (per serving) 266 Calories 4g Fat 50g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 266 % Daily Value * Total Fat 4g 6% Saturated Fat 2g 12% Cholesterol 11mg 4% Sodium 196mg 9% Total Carbohydrate 50g 18% Dietary Fiber 9g 34% Total Sugars 6g Protein 9g 18% Vitamin C 42mg 46% Calcium 140mg 11% Iron 3mg 17% Potassium 1213mg 26% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.