Wednesday, October 20

Watercress and Garlic Soup

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Watercress and Garlic Soup Recipe

By Tammy Algood Published: February 1, 2017

  • Yield: 4 Servings



  1. Place 6 cups of water in a large soup pot over medium-high heat. Add the potatoes, garlic, bay leaves, parsley and thyme. Bring to a boil, lower heat to simmer and cook covered for 1 hour.
  2. Remove from the heat and strain, reserving the stock. Remove and discard the bay leaves. Mash the potato mixture and return to the soup pot along with 3½ cups of the stock. Stir over medium heat and add the watercress, green onions (minus reserved tops), cream, mustard, vinegar, salt and pepper. Simmer just until the watercress has wilted, about 1 minute. Serve warm with a garnish of the reserved green onion tops.

    About Author

    Tammy Algood develops for The Tennessee Magazine recipes that feature farm-fresh Tennessee food. Those fresh, local ingredients will always add cleaner, more flavorful foods to your table. We recommend visiting local farms and farmers markets to find the freshest seasonal produce. For more information about our recipes, contact Algood at

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