Potato and Watercress Soup


Rate this Recipe: 

No votes yet

Serve this inexpensive soup as a light lunch, or as an appetizer for a multi-course dinner.


4 to 5 potatoes, peeled and chopped
4 cups cold water
1 bunch watercress
1 tablespoon butter
1/2 cup milk
Salt and pepper to taste


Combine potatoes and water in soup kettle. Boil 20 minutes or until tender. Drain and save water. Press potatoes through food mill and return to kettle with water. Chop watercress (reserving a few whole leaves for garnish), add to kettle, and cook 5 minutes. Add butter and milk. Heat until warm, season with salt and pepper, and garnish and watercress leaves. (Also good cold.)

Cooking & Recipes


Serves 4-6

Preparation Method

Leave a Comment

Free Beginners Garden Guide

Vegetable Gardening for Beginners!
Your complete guide on how to grow a vegetable garden—from scratch!


You will also be subscribed to our Almanac Companion Newsletter