Super easy and so delicious creamy watercress soup recipe. Your stove will do all the heavy cooking, and you can enjoy a super earthy soup in less than 30 minutes.
Imagine a cream soup with the tanginess of the watercress and the richness of the potatoes with a light touch of cream to give it an even more savory flavor.
One of our favorite soups that are also very cost-effective.
Watercress is related to mustard greens. It grows wild in running water year-round. Look for crisp, dark green leaves without any blemishes. If you see any flowers, it means the watercress will be bitter.
The watercress leaves must be bright green and not limp.
The season runs from September to May. Usually sold in stores with the earth still attached in a bundle. This will keep them fresh.
Cut the dirt bundle off and go thru all the leaves to ensure nothing is stuck in between.
Fill a large container with cold water and rinse the watercress bundle. Add baking soda or vinegar to your water to eliminate any tiny bacteria.
If you eat it raw, use the small tender leaves. If you are cooking with it, you can use the whole bundle and not cook it too long.
You will want to use green leaves and stems for this soup or added to any soups. Be sure to wash the greens a couple of times in a basin of cold water. Keep washing until you don't see any more dirt.
Remove and discard any limp or yellowing stems.
If you are preparing watercress for a salad, you will want to trim off the stems.
If you must store them before preparing your recipe, place them in your refrigerator, wrapped in a soft cloth or paper towel, and keep them in the vegetable drawer. I do not recommend longer than two days as the tiny leaves will start to wilt.
Cook them and store them in the freezer for later day use. Make sure you wrap them in parchment paper so they will not get freezer burns.
Watercress soup can be stored in the refrigerator for three to three days. Just be sure to leave out the sour cream until serving.
It can also be frozen (sans sour cream) for up to three months in an airtight container. Defrost overnight in the fridge. Then, gently reheat in a saucepan until heated through.
Watercress: always comes in bunches with the earth still attached to it. Look for green leaves that are not limp.
Potatoes: Idaho potatoes are my choice. Free of any bruising.
Unsalted butter: I always use unsalted butter and always recommend it. It will not change the flavor of your food for once. Secondly, it will not overseason your dishes. Much easier to add salt to your food than remove it.
Bay leaf: The secret weapon of this beautiful soup. Gives a wonderful flavor to your dish.
Vegetable or chicken broth: I leave it up to you which one you select. My recommendation is always sodium-free stock.
Salt and pepper: Sea salt and seasoning at the cooking end. The watercress is a bit peppery, and combined ingredients may leave little room for seasoning to rectify the flavor.
Creme fraiche or sour cream: It adds another layer to your soup and makes it even creamier. Both creme fraiche and sour cream are perfect. The sour cream will bring a tangier flavor to your soup than the heavy cream.
Large soup pot. My favorite is Le Creuset, which cooks evenly due to its cast iron. They also are very sturdy on your stove, and I never worry about warping.
Sharp knife to cut the potatoes. We all need a good 6? Chef's Knife in our kitchen. So useful for so many cooking needs.
A potato peeler in all kitchens should have at least two. You never know who can come in and help you cook.
Heavy-duty blender or a hand-held mixer. Both are great. I have a penchant and love for my Vitamix, which I constantly use and am obsessed with. Ok, it makes my life easier in the kitchen. Who does not like that?
This recipe is super easy and will only need your attention in several instances.
Yes, you can make this watercress soup ahead. You can store it before and after you use your blender to reduce it to a creamy puree.
Remove the bay leaf if stored before the blender or handheld mixer. The bay leaf will continue giving the aroma, which can intensify and become overpowering.
Bring to room temperature before continuing with this soup.
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