Watercress Potato Bisque


  • 3 cups chicken broth
  • 2 large potatoes, peeled and cup into 1/2 inch chunks
  • 1 cup sour cream
  • 4 scallions, chopped
  • kosher salt and white pepper to taste
  • In a sauce pan bring chicken broth and potatoes to a boil.
  • Reduce heat cover and simmer for about 15 minutes or until potatoes are tender.
  • Reserve several of the watercress sprigs for garnish,
  • In a food processor or blender add the watercress, sour cream, scallions, broth and potatoes. You may have to process in several batches.
  • Return soup to pan and stir over medium heat until hot.
  • If you prefer you may chill the soup for 3 to 4 hours in the refrigerator and serve cold.

Print Recipe

No Comments

Leave a reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.