- 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
- 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
- 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.
- 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.
*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