Potato and Watercress Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A light, herbaceous soup where earthy potatoes meet peppery watercress, finished with a whisper of cream for balance. This general-inspired soups ready in about 40 minutes pairs potato, onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 300g potato
• 150g onion
• 2 cloves garlic
• 4 cups vegetable broth
• 2 cups watercress
• 1/2 cup heavy cream
• 2 tbsp olive oil
• to taste salt
• to taste black pepper

Instructions

1. Step 1: Dice 300g peeled potatoes into 1/2-inch cubes. Finely chop 150g onion and mince 2 cloves garlic.
2. Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Add chopped onion and sauté for 5 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant.
3. Step 3: Add diced potatoes and 4 cups vegetable broth to the pot. Bring to a simmer, cover, and cook for 20 minutes until potatoes are tender.
4. Step 4: Remove pot from heat. Stir in 2 cups chopped watercress until wilted. Return to low heat and stir in 1/2 cup heavy cream. Season with salt and black pepper to taste.
5. Step 5: Use an immersion blender to partially blend the soup until creamy but still retaining potato chunks, or transfer to a blender in batches.