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Watercress, Leek, Potato Soup

(recipe, Katie Hickey)


This soup is excellent either hot or cold.


  1. 8 cups chicken broth (8 cups = 68 ounces, I've also used a 49-ounce can)
  2. ½ Tbsp. unsalted butter
  3. 6 leeks, white and pale green parts, about 6 cups
  4. 1 lb. russet potatoes, peeled, diced
  5. 8 oz. watercress, coarse stems trimmed, chopped
  7. ⅔ cup sour cream
  8. 1 cup whole milk
  9. Sea scallops cooked til golden in a bit of oil


  1. In a large pot or Dutch oven, melt the butter on MEDIUM and saute the leeks until soft. Stir in the potato to coat with fat. Add the broth and bring to a boil. Cover and let simmer until the potatoes are cooked, about 20 minutes.
  2. Remove from the heat. Stir in the watercress, cover and let stand for about 5 minutes or until the watercress wilts. Puree with an immersion blender or a regular blender (in batches, filling the blender no more than ⅓ - ½ full and holding the lid tightly to prevent the hot liquid from exploding all over). Serve and enjoy.
  3. With optional ingredients: Return to heat, add sour cream and milk and heat til very hot but do not allow to boil. Transfer to bowls and top with scallops.