Watercress and potato soup

A British starter dish built on whole ingredients.

Servings: 4
Active time: 20 min
Total time: 35 min

Organic sourcing

Watercress is on the Dirty Dozen for leafy greens, so organic is preferred. Potatoes can accumulate pesticides, also worth sourcing organic. Onions have a lower pesticide residue.

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 medium potatoes, peeled and diced
• 1 liter vegetable stock (ideally homemade)
• 200 g fresh watercress, roughly chopped
• to taste sea salt
• to taste black pepper

Method

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until soft, about 5 minutes.
3. Stir in the minced garlic and cook for another minute.
4. Add the diced potatoes to the pot and stir to coat them with the onion and garlic mixture.
5. Pour in the vegetable stock and bring to a boil, then reduce to a simmer.
6. Cook until the potatoes are tender, about 15 minutes.
7. Stir in the chopped watercress and cook for 2-3 minutes until wilted.
8. Remove from heat and blend the soup until smooth using an immersion blender or in batches in a regular blender.
9. Season the soup with sea salt and black pepper to taste, then serve warm.

Notes

• For a richer flavor, sauté with leek instead of onion.
• Garnish with a drizzle of olive oil before serving.
• Can be made ahead and stored in the fridge for up to 3 days.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic British recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.