Roasted potato and watercress soup recipe

Roasted Potato and Watercress Soup recipe

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown. Roasted potato and watercress soup recipe, recipe Rating: 4.5
Number of votes:107

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