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Watercress Soup

William Anatooskin

"A delightful, semi-creamy soup with the nice, peppery taste of fresh watercress. This pureed soup will titillate your taste buds."
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40 m servings 161 cals
Original recipe yields 6 servings


  • Calories:
  • 161 kcal
  • 8%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 14.8g
  • 5%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 477 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Heat the oil in a large saucepan over medium high heat. Add the potato and onion, stirring to coat with the oil. Season with salt and pepper to taste. Reduce heat to medium, cover and heat for 5 minutes.
  2. Pour in the chicken stock and the milk, bring just to a boil, reduce heat to low and simmer for 10 minutes, or until potatoes are tender. Stir in the watercress and simmer, uncovered, for 4 to 5 minutes, or until watercress is just cooked.
  3. In small batches, transfer the soup to a blender or food processor and puree until smooth. Return the soup to the pot, season to taste, and ladle into individual bowls. (Note: Place in refrigerator if not serving at this point.)
  4. Top each serving with a dollop of whipped cream, if desired and garnish with watercress leaves.

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Read all reviews 29
  1. 33 Ratings

Most helpful positive review

I left out the oil, and cooked the potato and onion in a small amount of water with a chicken bouillion cube thrown in. Topped up the liquid with milk and left out the cream. Most excellent. ...

Most helpful critical review

Bland and too much

Most helpful
Most positive
Least positive

I left out the oil, and cooked the potato and onion in a small amount of water with a chicken bouillion cube thrown in. Topped up the liquid with milk and left out the cream. Most excellent. ...

The soup was very good. I have just learned of the incredible nutritional value of watercress and I was trying to find ways to eat it other than on salads. This was absolutely a perfect way. I...

I absolutely loved it when my host mother in France would make this soup. However, there is a MUCH easier way to make this soup than this recipe suggests. My host mother would use watercress, tw...

I was looking for a non-salad recipe so I could use up that bunch of watercress and this one is a winner! I substituted potatoes water for milk (didn't have any on hand) & added cornstarch as a...

This was very tasty, easy, and elegant! I made a few alterations due to a somewhat bare pantry. I only had about 1 1/2 cups of milk, so I used some extra stock (vegetable, to make it vegetarian)...

I just discovered the great nutritional aspects of watercress and this was the perfect recipe to load up on it! I used a vegetable base stock instead of chicken to make it vegetarian. I also a...

This soup was very tasty, used veg stock instead of chicken. Will definitly make again!

I was trying to figure out a quick fix for all this watercress I bought on a whim, and this worked perfectly! It's also low fat, I could just use skim milk. I might try to use less liquid and al...

Great recipe, although it was a bit less thick than I expected.