Roasted potato and watercress soup recipe

Roasted Potato and Watercress Soup recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for roasted potato and watercress soup is a delightful blend of flavors and textures. The roasted potatoes add a rich and earthy taste, while the watercress brings a refreshing and slightly peppery note to the soup. With its creamy consistency and comforting warmth, this soup is perfect for a cozy meal on a chilly day. It is also incredibly easy to make, making it a great option for a quick and satisfying lunch or dinner.

Keywords: roasted potato, watercress, soup recipe, creamy, comforting.

Roasted potato and watercress soup recipe details

Roasted potato and watercress soup recipe, recipe Rating: 4.7
Number of votes:120

Ingredients:

3 large potatoes cut into 1-1/2 inch cubes

1 small onion, diced large

salt and pepper – a large pinch of each

1 teaspoon sugar

1/4 teaspoon fresh thyme leaf

1/4 teaspoon dried dill weed

1/4 cup olive oil

1 cup water

3.6 ounces watercress

1 teaspoon fresh garlic

1/2 gallon chicken stock

Instructions:

by Chef Jim Hunt

Combine potatoes, onion, salt, pepper, sugar, thyme, dill weed, olive oil, and water in a roasting pan. Toss them a together, ensuring a proper distribution of the seasonings and olive oil. Cover the pan with foil and bake for 1 hour at 400 degrees. Let cool.

In a blender, combine the watercress, garlic, and chicken stock (in 2 batches, unless you have an extra large blender). Add this mixture to the potato mixture and stir until well mixed.

Then, in small batches, add it back to the blender and puree the mixture until it is a fine consistency. Place the mixture in a large pot or sauce pan. Heat to a simmer, adding more chicken stock, if necessary, to achieve your preferred consistency.

Notes from Chef Jim: All potatoes contain varying amounts of starch; some are sweeter and thicker than others. This can change your consistency greatly. I would recommend using Yukon Golds or Large Red Bliss.

Also, for heaven’s sake, DO NOT peel the potatoes before or after cooking them. That is where the flavor is coming from.

Serves:8 to 10