Chilled Watercress & Potato Soup with Dill {gf+v}

  • Yield: 6 1x
  • Category: Lunch, Soup, Gluten Free, Vegan


  • 4 large russet potatoes, peeled and diced
  • 46 cups vegetable stock, chicken stock, or water*
  • 1 cup milk, non-dairy or regular, I used flax milk
  • 1/2 yellow onion, diced
  • 1 clove garlic, minced
  • 1/2 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
  • salt
  • pepper


  1. 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 1/2 teaspoon pepper. Stir for a few minutes.
  2. 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.
  3. 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.
  4. Add more salt if needed and top with croutons, cracked black pepper, watercress leaves and dill sprigs, if desired.


*Use more or less liquid depending on how thick you want your soup. I like my potato soup pretty thick and only added 4 cups.
Adapted from Epicurious