Leek and Potato Soup with Watercress
Ingredients
- 1 1/2 tablespoons olive oil
- 3 large leeks
white and palest green parts only, chopped and rinsed well
- 4 large potatoes
peeled and diced
- 1 bay leaf
- 2 vegetable bouillon cubes
- 1 cup packed watercress leaves
- 1 to 1 1/2 cups unsweetened rice milk or other nondairy milk
- Salt and freshly ground pepper to taste
- or more, to taste2 tablespoons chopped fresh parsley
- Watercress leaves for garnish
Directions
- 1
Heat the oil in a large soup pot. Add the leeks and sauté over medium heat, covered, until they just begin to turn golden. Stir occasionally.
- 2
Add the potatoes, bay leaf, bouillon cubes, and just enough water to cover. Bring to a simmer, then simmer gently, covered, until the potatoes are tender, about 15 to 20 minutes.
- 3
Mash some of the potatoes against the side of the pot with the side of a spoon. Add the watercress and rice milk and simmer over very low heat for 10 minutes longer. Season with salt and pepper.
- 4
Allow to stand off the heat for an hour or two before serving, or let cool and refrigerate overnight. Heat through before serving. Stir in the parsley. If needed, adjust the consistency with more rice milk, then adjust the seasonings.
- 5
Serve, garnishing each bowlful with a generous amount of watercress.
Leek and Potato Soup with Watercress
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About this Recipe
Craving a comforting bowl of soup with a vibrant, fresh twist? This Leek and Potato Soup with Watercress takes a beloved classic and elevates it with a peppery, bright green finish that's perfect for any time of year.
Why This Soup Works
The secret to this standout soup lies in the fresh watercress, which brings a distinctive, peppery brightness that beautifully cuts through the richness of the leeks and potatoes. It's a simple addition that transforms a hearty staple into something truly special. Best of all, preparing this soup the night before allows the flavors to deepen and meld, rewarding you with an even more delicious experience.
What truly sets this leek and potato soup apart is its balance. You'll find the subtle sweetness of cooked leeks and the earthy comfort of potatoes perfectly complemented by the lively, slightly spicy notes of fresh watercress. The addition of unsweetened rice milk or other nondairy milk creates a wonderfully smooth and creamy texture, making each spoonful feel luxurious without being heavy. It's a naturally comforting dish that feels both wholesome and gourmet.
Customization & Variations
This recipe is wonderfully adaptable to your pantry and preferences. While rice milk creates a delicate creaminess, feel free to use your favorite nondairy milk like oat or almond milk for a different profile. If you'd like an even more intense herbal flavor, consider blending in additional fresh parsley or a touch of chives alongside the watercress. For a richer, more indulgent soup, you could swirl in a dollop of dairy-free cream or cashew cream at the very end.
This Leek and Potato Soup with Watercress is a fantastic starter for a dinner party or a comforting main course on a chilly evening. Serve it hot, garnished with a few fresh watercress leaves and a sprinkle of chopped parsley for an appealing presentation that hints at the vibrant flavors within.