This chilled soup is traditionally garnished with fresh chives. The peppery snap of watercress and the tang of buttermilk gives it bite.



Ingredient Checklist


Instructions Checklist
  • Melt butter in a stockpot over medium-low heat. Add leeks, and cook, covered, until tender, about 15 minutes.

  • Add potatoes, stock, and 2 cups water. Bring to a boil; simmer until potatoes are tender, about 20 minutes. Cool completely; stir in 2 cups watercress.

  • Working in batches, puree soup in a blender until smooth. Transfer pureed soup to a large bowl. Season with salt and white pepper. Stir in half-and-half, if using; chill at least 1 hour. Add buttermilk just before serving. Adjust seasoning as needed. If necessary, thin the soup with a bit more chicken stock or water to achieve desired consistency. Garnish with remaining cup watercress leaves.

Reviews (1)

5 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Excellent recipe! I prefer this to the French recipe I've always used with heavy cream. The potato makes it as thick as cream would, and buttermilk gives it a lovely taste & texture. I made the base recipe and put in the fridge to give me options: on Saturday I heated it up with heavy cream for a friend who preferred hot soup, and it was delicious; also take it to work with a jar of buttermilk to add just before eating (cold) and EVERYONE loves it! [NB: Do not use buttermilk in hot soup!]