Chilled Watercress Soup

prep time: 10
cook time: 280


  • 3 cups (packed) watercress, thick stems trimmed
  • 1 1/4 pounds russet potatoes, peeled, sliced into 0.25 inch-thick rounds
  • 3 large leeks (white and pale green parts only), sliced
  • 1/2 cup whipping cream
  • 3 tablespoons minced fresh chives


Blanch watercress in pot of boiling salted water 30 seconds. Drain, set aside.

Melt butter in heavy large pot over medium heat. Add potatoes and leeks, saute 4 minutes. Add 1 1/2 quarts broth. Bring to boil. Reduce heat, cover partially and simmer until vegetables are tender, about 20 minutes. Add watercress, simmer uncovered 5 minutes. Cool 10 minutes.

Working in batches, puree soup in blender until smooth. Return soup to pot. Mix in cream. Season with salt and pepper. Chill at least 4 hours and up to 1 day. Thin with more broth, if desired. Ladle soup into bowls. Sprinkle with chives.