Chilled Idaho® Potato & Watercress Soup

Ingredients:

  • 4 ounces unsalted butter
  • 2 cups leeks, rinsed, coarsely chopped
  • 1 1/2 cups onion, yellow, coarsely chopped
  • 2 tablespoons flour, all purpose
  • 1 1/2 pounds Idaho® potatoes, peeled, large diced
  • 2 quarts chicken stock, simmering
  • 1 sprig thyme, fresh
  • 1 each bay leaves
  • 2 cups heavy cream, simmered
  • 2 bunches watercress, cleaned, rinsed, steamed, shocked, then pureed
  • Salt and pepper to taste
  • 1 1/2 cups chives, chopped

Directions:

  1. In a medium stock pot over medium high heat melt butter.
  2. Add leeks & onion and sweat until translucent.
  3. Dust with flour and incorporate.
  4. Add potatoes, chicken stock, and aromatics (but not watercress puree).
  5. Simmer soup for 1 1/2 hours.
  6. Add scalded cream.
  7. Puree mixture and pass through a coarse strainer.
  8. Cool immediately.
  9. When chilled add watercress puree, and chives.
  10. Adjust seasoning with salt & pepper. Garnish with a sprig of watercress.
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Yield: 12 - 8 oz. servings

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