Watercress Soup

Name: Watercress Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 2 tablespoons unsalted butter; 1 leek, sliced; 2 cloves garlic, thinly sliced; 4 cups vegetable stock; 1 russet potato, peeled and chopped; 1/2 teaspoon kosher salt; 12ounces watercress with stems (about 10 cups); 1 tablespoon chopped fresh tarragon, plus more for garnish; 2 tablespoons heavy whipping cream, plus more for drizzling

Prep 10m

Cook 20m

Total 30m

This creamy watercress soup is a velvety blend of leeks, garlic, and russet potatoes simmered in vegetable stock. The addition of fresh tarragon and heavy whipping cream adds depth and richness to this comforting and nutritious dish. Perfect for a cozy weeknight dinner or a light lunch.