Creamy Watercress and Leek Soup

Name: Creamy Watercress and Leek Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 2 bunches (about 200g) Fresh watercress, tough stems removed, roughly chopped; 2 medium Leeks, white and light green parts only, thinly sliced; 2 medium (about 300g) Yukon Gold potatoes, peeled and diced; 950ml Vegetable broth; 120ml Heavy cream; 2 tbsp Unsalted butter; 1 tbsp Olive oil; 1 clove Garlic, minced; 1 tsp Salt, or to taste; 1/2 tsp White pepper, or to taste; 1/2 cup Croutons (for garnish, optional)

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This elegant soup perfectly captures the essence of spring with its bright green hue and refreshing flavor profile. The slight bitterness of watercress is beautifully balanced by the mellow sweetness of sautéed leeks and potatoes, all brought together in a velvety broth. It's a nourishing and sophisticated starter or a light meal that highlights seasonal ingredients.

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Prep Time15 min

Cook Time30 min

Servings4 servings

DifficultyEasy

Equipment

Large pot or Dutch ovenImmersion blender or regular blenderCutting boardKnife

Instructions

1
Thoroughly wash the leeks to remove any dirt. Slice the white and light green parts thinly. Dice the peeled potatoes into 1-inch cubes. Remove tough stems from watercress and roughly chop the leaves and tender stems.
2
In a large pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the sliced leeks and cook, stirring occasionally, until softened but not browned, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
3
Stir in the diced potatoes and vegetable broth. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are very tender.
4
Add the chopped watercress to the pot and stir until it wilts, about 2-3 minutes. Remove the pot from the heat.
5
Using an immersion blender, carefully blend the soup until smooth. Alternatively, transfer the soup in batches to a regular blender (be cautious with hot liquids and do not overfill), blending until smooth. Return the soup to the pot.
6
Stir in the heavy cream, salt, and white pepper. Heat gently over low heat until warmed through, but do not boil. Taste and adjust seasonings as needed. Serve hot, garnished with croutons if desired.

Nutrition

Calories280 kcal

Protein8g

Fat20g

Carbohydrates

Frequently Asked Questions

Can I make this soup vegan?

Yes, to make this soup vegan, substitute the butter with olive oil, and the heavy cream with a plant-based cream alternative like cashew cream or full-fat coconut milk (note: coconut milk will alter the flavor profile slightly).

What if I don't have watercress?

While watercress is ideal for its unique peppery flavor, you could try a mix of spinach and arugula as an alternative, though the taste will differ. Fresh spinach alone would also work for a milder flavor.

Can I freeze this soup?

Yes, this soup freezes well. Let it cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat gently on the stove, stirring well. If it separates, a quick whisk can help emulsify it again.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.