Total Time
Prep 10 mins
Cook 25 mins

One of my favorite soups, has a nice bite to it, if your a fan of spice feel free to cut back, Also, I've never actually measured the amount of watercress in this soup, and use the stalks and all.


  1. Place potatoes, watercress and shallots in broth and bring to a boil on medium high.
  2. Reduce heat and let simmer for approximately 20 minutes, or until potatoes are cooked.
  3. Place veg in blender with some broth and blend til smooth.
  4. Pour back into pot and add milk and white pepper, and heat through, Season with salt if needed.
Most Helpful

This is a nice light soup, used oxo bouillon cubes, approx. 1 c. of fresh parsly and 1 hot pepper wld. make again.

love lake December 19, 2010