Cream of Potato Soup with Watercress |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
3 tablespoons butter |
2 large russet potatoes, peeled, cut into 1/2-inch pieces |
1 1/2 medium onions, chopped |
3 tablespoons all purpose flour |
2 3/4 cups (or more) canned vegetable broth |
1 3/4 cups milk (do not use low-fat or nonfat) |
2 1/4 cups chopped trimmed watercress |
Directions:
1. Melt butter in heavy large saucepan over medium heat. Add potatoes and onions. Stir until coated with butter, about 1 minute. Sprinkle flour over; stir 1 minute. Add 2 3/4 cups broth and milk. Cover pan. Boil gently until potatoes and onions are tender, about 10 minutes.
2. Puree soup in batches in blender. Return to pan. Add 1 3/4 cups watercress. Bring back to simmer. Season with salt and pepper. Thin with more broth, if desired.
3. Lade soup into bowls. Garnish with remaining 1/2 cup watercress.
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