Creamy Potato, Leek, & Watercress Soup (That Color!)
This velvety Potato, Leek, and Watercress Soup has a mild base that is perfectly complemented by peppery, vibrant watercress. I add a touch of curry powder and paprika for warmth and canned coconut milk to give it a rich, creamy texture. Be sure to drizzle with a little extra virgin olive oil and flaky sea salt for serving. Simple, yet so satisfying! Gluten-free and easily adaptable to be dairy-free.
Servings: 6
Calories: 318kcal
Ingredients
- 2 lbs Yukon gold potatoes, peeled and diced into ¼-inch cubes
- 3 Tbsp unsalted butter or use oil to make the soup dairy-free
- 3 medium leeks, thoroughly cleaned and thinly sliced, about 2 cups
- 8 oz B&W Watercress, reserve a little for garnish
- 1 small onion, peeled and diced, about 1 cup
- 3 cloves garlic, finely chopped
- 6 cups (48oz) low-sodium chicken broth or vegetable broth
- ½ tsp curry powder
- ¼ tsp sweet paprika
- 1 tsp kosher salt, plus more to taste
- ¼ tsp freshly ground black pepper, plus more for serving
- 1 cup (235ml) coconut milk, heavy cream, or milk
- High quality extra virgin olive oil
- Fresh chives, thinly sliced
- Flaky sea salt
Instructions
- Sauté the leeks. Heat 3 Tbsp butter in a large pot over medium-high heat. Add leeks and onion, reduce the heat to medium, then cook, stirring occasionally, until softened, about 5-7 minutes. Add chopped garlic, then cook 1 minute more.
- Add the liquid. Pour in 6 cups (48oz) of chicken or vegetable stock, then add the cubed potatoes, ½ tsp curry powder, and ¼ tsp sweet paprika. Bring to a boil, then reduce the heat to a simmer and cook until the potatoes are tender, about 16-18 minutes.
- Add the watercress. Stir in 8oz B&W Watercress, then cook for 1-2 minutes more.
- Purée the soup. Use an immersion blender to purée until very smooth. See note below for instructions using a traditional blender.
- Finish, then serve. Season the soup with 1 tsp Kosher salt and ¼ tsp freshly ground black pepper, then stir in 1 cup (235ml) coconut milk or heavy cream. Taste and adjust seasoning, as needed. Serve immediately with a drizzle of high quality extra virgin olive oil, sliced chives, and a pinch of flaky sea salt. I like to add a bit more fresh watercress on top just before serving. Enjoy!
Notes
- To make-ahead: You can make this soup up to 2 days in advance and refrigerate it until ready to serve. Add the coconut milk or cream after reheating for the best flavor and texture.
- Store: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheating: Gently reheat the soup over low heat on the stove, stirring occasionally. Add a splash of extra stock if the soup has thickened too much in the fridge.
- Freezing: This soup freezes well without the cream or coconut milk. Freeze in airtight containers for up to 3 months. When ready to serve, thaw in the refrigerator overnight, reheat, and stir in the cream or coconut milk.
Nutrition
Calories: 318kcal | Carbohydrates: 39g | Protein: 10g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 527mg | Potassium: 1075mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2169IU | Vitamin C: 53mg | Calcium: 108mg | Iron: 3mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!
