21 September 2008

Potato-Watercress-Basil Soup

With a bag full of potatoes a few weeks old, and hosting Soup Collective today, there was a fairly obvious course of action: potato soup. I called JD and asked if she had any particular favorites; she found one that wasn't quite what she was thinking, but still sounded pretty good. I modified slightly onnacounta lack of leeks.

  • 6 cups stock (vegetable or chicken)
  • 6 potatoes unpeeled and diced
  • 2 small yellow onions, diced
  • 1/2 cup basil leaves, fresh
  • large bunch of spring onions
  • 8 tbsp butter
  • 1 cup watercress, chopped
  • 1/2 teaspoon allspice or cloves
  • 1/4 cup white wine
  • 2 cups milk


  • Combine stock, potatoes, onions and cook over medium heat for 15-20 min. until potatoes begin to soften
  • Dice spring onions; melt butter and sauteé spring onions w/allspice; add 1/2 cup white wine and cook off partially; add watercress and sauteé 5 more minutes; set aside
  • Add basil to potato soup mixture and cook 5 minutes
  • Add spring onions to soup; simmer
  • Stir in milk; do not reboil

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