Watercress & Potato Soup

A classic British spring soup: silky blended potato and peppery watercress with a swirl of cream. Elegant, nourishing, and ready in under 30 minutes.

Instructions

1. Prep: Peel and dice the potatoes into 2 cm cubes. Wash the watercress and remove any thick stalks.
2. Sweat the base: Heat a knob of butter in a large saucepan over medium heat. Add a diced onion (optional) and cook for 5 minutes until soft. Add the potato and stir to coat.
3. Add the broth: Pour in the vegetable broth, bring to a boil, then simmer for 15–18 minutes until the potato is completely tender.
4. Add the watercress: Stir in the watercress and cook for just 1–2 minutes until wilted. Remove from heat immediately to preserve the green colour.
5. Blend until smooth. Season with salt, white pepper, and a squeeze of lemon.
6. Stir in the cream and reheat gently. Serve with a swirl of cream and crusty bread.