Potato Watercress Soup


  • ¼ C olive oil
  • ¼ C butter
  • 1 T fennel seed
  • 1 lb russet potatoes
  • 3-4 stalks celery
  • 2 leeks
  • 2 bunches parsley, leaves picked
  • 2 bunches watercress (substitute 8oz spinach)
  1. Cut the leeks into half moons and soak in water to rinse free of dirt. (Remember to lift the leeks from the water not to pour the dirty water over the now clean leeks)
  2. Peel and cut the potatoes into a large dice
  3. Slice the celery thinly
  4. Cut the parsley leaves from the bunch and reserve the stalks
  5. In a large soup pot warm the olive oil and butter
  6. Add the fennel seeds and fry until fragrant
  7. Add the celery, leeks, potatoes, parsley stems and a several good pinches of salt and black pepper
  8. Toss to coat in the fat and allow to gently sweat for 5-10 minutes
  9. Cover with water and bring to a boil
  10. When potatoes are cooked through remove from the heat
  11. In a good blender, blend a ladle of soup with a handful of parsley and watercress until very smooth
  12. Continue until all the soup is blended
  13. Taste and add more salt and pepper as needed
  14. To serve, rewarm gently. Over boiling will turn the color of the soup a blah, army green as opposed to the vibrant spring green it has just after blending.
  15. Serve with a drizzle of olive oil or whipped cream (maybe with a touch of horseradish for good measure)