I am bringing you chilled watercress and potato soup today for a few reasons, but the most important reason is that it is 109 degrees F outside today. Yes, you are reading that correctly, 109. I knew that incredibly hot weather is what I signed myself up for when I moved to Tucson, but after a winter of near perfect weather, this heat wave is a little bit of a shock to my system.
That being said, from now until fall arrives, I will only be posting recipes for salads, cold soups, and popsicles. Just kidding! But that is really all I want to stick my face into these days, aside from the freezer. I made this soup a few days after I made my Grilled Asparagus & Corn Potato Salad and I had a bunch of dill and watercress leftover. I got the idea in my head that they would pair perfectly in a potato soup (which they do!), but I think that I would rather sit on a cactus than sit down to a hot bowl of soup right now, so I decided to serve it chilled. That last statement might sound a little bit dramatic, but the heat will really bring out the drama queen in you! If you are reading this right now, while wearing pants and/or a sweatshirt, you are more than welcome to eat it warm and it will taste just as good. Also, please tell me where you live, because I want to move there.
If watercress isn’t your thing, you may want to steer clear of this soup, or maybe just use a little less because it does have a strong watercress flavor, which I happen to love! I added some extra watercress flavor in by cooking down the stems with the potatoes.
To be honest, I wasn’t too thrilled with the color of this soup. This yellow/green color isn’t the most appetizing color, especially when you are looking at food that is the texture of potato soup, but I’m blaming it mostly on the dark yellowish color of the vegetable broth that I used. Please don’t let the color turn you off!! I didn’t expect it to be so dark and it was a little too late by the time I had poured it all in and realized that my soup would now be a strange greenish/yellowish color. But it still tasted great, and that is really all the matters, right? Right???
Another reason I decided to serve the soup chilled was because I added in the watercress leaves and dill after the potatoes and stems had cooked up in the broth and I really wanted them to stay vibrant and green and I don’t think they would have stayed so green if I had thrown them into hot soup. So, once all the potatoes were cooked through, I refrigerated the soup for about 20 minutes, until it was chilled, and then threw in the greens and blended it. At this point, you could heat it back up, and hopefully the watercress would keep some of its color, but I think it tasted really great served chilled.
Then, for good measure, I topped it off with some crispy croutons, which were really just gluten free bagels chopped up and toasted in the oven, but they did the trick! I hope that you like this soup however you choose to enjoy it!
- 4 large russet potatoes, peeled and diced
- 4 - 6 cups vegetable stock, chicken stock, or water*
- 1 cup milk, non-dairy or regular, I used flax milk
- ½ yellow onion, diced
- 1 clove garlic, minced
- ½ teaspoon dried thyme
- 1 bunch watercress, about 4 ounces. Separate leaves from stems as best you can.
- 4 tablespoons chopped dill
- 1 bay leaf
- olive oil
- Add about 1 teaspoon of olive oil to a large pot and place over medium heat. Add the onion and a pinch of salt and stir for a few minutes. Next add the garlic, dried thyme, potatoes, watercress stems, bay leaf, 1 teaspoon salt, and ½ teaspoon pepper. Stir for a few minutes.
- Add the broth and milk, bring soup to a boil and then reduce to a simmer. Allow to simmer for about 20 - 25 minutes, or until potatoes are fork tender. Remove from the heat and let cool for a few minutes, once the pot is cooled enough place in the refrigerator for about 20 minutes, or until soup is cool to the touch. Remove the bay leaf.
- Add the watercress leaves and dill to the soup and either blend using an immersion blender or in batches in a food processor or blender.
- Add more salt if needed and top with croutons, cracked black pepper, watercress leaves and dill sprigs, if desired.
Adapted from Epicurious
Cheeto is tired out from all the heat!