Potato and watercress soup

Potato and watercress soup. Photo by Simon Lambert.
Potato and watercress soup. Photo by Simon Lambert.

Combining two seasonal ingredients which are easily obtained can be economical but, more importantly, it can be nourishing, Alison Lambert writes. Potato and watercress soup

Serves 4 

2 Tbsp olive oil
1 leek, sliced thinly
3 garlic cloves, thinly sliced
2 large (500g) potatoes, scrubbed and cut into bite-sized pieces
300g watercress, stalk and leaves
salt and freshly ground pepper
750ml vegetable or chicken stock
lemon wedges, for serving


Heat a medium saucepan over medium-high heat. Add oil, leek and garlic, cook gently without colouring for 5 minutes.

Add the potatoes, stir and cover with a lid and continue to cook for a further 5 minutes.

Add the stock, season lightly and bring to the boil. Reduce to a simmer and cook for 15 minutes or until the potatoes are tender.

Roughly chop the watercress and add to the soup. Return to a boil. Reduce to a simmer for 1 minute. Taste and adjust the seasoning if necessary.

Divide among soup bowls and squeeze a little lemon juice over and light drizzle of extra virgin olive oil into each bowl.

Serve immediately.


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