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Watercress Soup

This simple soup highlights the flavor of watercress: clean and slightly bitter but not overwhelming. The potato gives this soup enough extra body to make it a satisfying lunch or light dinner.

  • Prep:
  • Total Time:
  • Yield: Makes 6 cups

Source: Body+Soul, October 2009


  • 1 tablespoon plus 1 teaspoon olive oil
  • 3 garlic cloves, thinly sliced
  • 1 large white potato (12 ounces), peeled and cut into 1/2-inch dice (2 cups)
  • Coarse salt and freshly ground pepper
  • 3 cups low-sodium chicken stock
  • 2 bunches (14 ounces total) watercress, thick stems trimmed, coarsely chopped
  • Lemon wedges, for serving


  1. Heat a medium saucepan over medium-high heat. Add oil and garlic, cook until sizzling and fragrant, about 1 minute. Stir in potato and 1/2 teaspoon salt. Cook 1 minute.

  2. Add stock and 1 1/2 cups of water and bring to a boil. Reduce to a simmer and cook for 5 minutes. Stir in watercress. Return to a boil. Reduce to a simmer for 1 minute. Season with salt and pepper. Divide among soup bowls and squeeze a lemon wedge into each bowl. Serve immediately.

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