Warm, comforting, and subtly complex, this Potato, Leek, and Watercress Soup is a perfect blend of creamy potatoes, sweet leeks, and fresh, peppery watercress. It’s a classic, cozy soup that’s easy to make yet feels sophisticated, thanks to a touch of curry powder and a hint of paprika.
This soup is ideal for warming up on a chilly day or impressing guests with a restaurant-quality starter. With just one pot and a handful of simple ingredients, you’ll have a beautiful, velvety soup that’s as beautiful as it is delicious.
For more easy soup recipes, try my canned white bean soup or quick butternut squash soup next. Or if you can’t get your hands on watercress, try my classic potato and leek soup!
What You’ll Need
- Yukon gold potatoes: I love the creamy texture of Yukon golds, but you can use Russet potatoes for a similar result.
- Unsalted butter
- Leeks, onion, and garlic: When sautéed, these become mild and sweet in flavor.
- B&W Watercress: The peppery vegetable that gives this soup its signature color and taste!
- Low-sodium chicken broth or vegetable broth:
- Spices: curry powder, sweet paprika, and of course kosher salt and black pepper.
- Canned coconut milk, which is a dairy-free way to give the soup a creamy texture. I also like that coconut milk is a little sweet, which balances out the peppery taste of the watercress. Feel free to use heavy cream or milk if preferred.
- For serving: extra virgin olive oil, chives, and flaky sea salt.
Ingredient Substitutions
- Leeks: Substitute with mild white or yellow onions if leeks are unavailable. Or shallots!
- Coconut Milk: Heavy cream provides a richer, dairy-based option if you don’t need it to be dairy-free.
- Watercress: Arugula can be used for a similar peppery flavor, though the taste will vary slightly. Baby spinach also works nicely here.
Step-by-Step Instructions
- Sauté the Leeks: Melt butter in a large pot over medium-high heat. Add leeks and onion, reduce to medium, and cook until softened. Add garlic and cook 1 minute more.
- Add Broth and Potatoes: Pour in the stock, then add potatoes and spices. Bring to a boil, reduce heat, and simmer until potatoes are tender..
- Add Watercress: Stir in the watercress and cook for just a minute or two until wilted.
- Purée the Soup: Use an immersion blender to blend until smooth. (Or carefully blend in batches with a regular blender.)
- Finish and Serve: Stir in coconut milk or cream, then season with salt and pepper. Serve hot with a drizzle of olive oil, chives, and a sprinkle of flaky sea salt. Enjoy!
Ari’s Best Tips!
- Cleaning leeks: Be sure to wash leeks thoroughly as they can be sandy. Slice them, then rinse thoroughly or soak them in a bowl of cold water to let any grit fall to the bottom.
- Blending tip: When blending hot liquids, leave a vent open to release steam to avoid pressure buildup. Cover the vent with a kitchen towel to prevent splattering.
- Adjusting consistency: If you prefer a thicker soup, add more potatoes or reduce the stock slightly. For a thinner soup, simply add more stock or water at the end.
Make-Ahead, Leftovers, & Storage
- To make-ahead: You can make this soup up to 2 days in advance and refrigerate it until ready to serve. Add the coconut milk or cream after reheating for the best flavor and texture.
- Store: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheating: Gently reheat the soup over low heat on the stove, stirring occasionally. Add a splash of extra stock if the soup has thickened too much in the fridge.
- Freezing: This soup freezes well without the cream or coconut milk. Freeze in airtight containers for up to 3 months. When ready to serve, thaw in the refrigerator overnight, reheat, and stir in the cream or coconut milk.
Serving Suggestions
This soup is delicious with crusty bread or topped with a sprinkle of grated Parmesan for added depth. Pair with a simple side salad, a slice of toasted sourdough, or buttery croutons for a complete meal. It also makes a lovely starter for a dinner party!
For side salad inspiration, consider trying my Green Goddess salad (the creamy herb dressing is so good!) or this easy butter lettuce salad.
On cozy nights in, I like to serve soup in giant mugs. Something about sipping a soup while in sweatpants just feels right!
This humble soup is nourishing, creamy, and absolutely delicious—perfect for a cozy meal that’s as satisfying as it is simple.
If you make this creamy potato, leek, and watercress soup recipe, please let us know by leaving a review and rating below!
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Creamy Potato, Leek, & Watercress Soup (That Color!)
Ingredients
- 2 lbs Yukon gold potatoes, peeled and diced into ¼-inch cubes
- 3 Tbsp unsalted butter or use oil to make the soup dairy-free
- 3 medium leeks, thoroughly cleaned and thinly sliced, about 2 cups
- 8 oz B&W Watercress, reserve a little for garnish
- 1 small onion, peeled and diced, about 1 cup
- 3 cloves garlic, finely chopped
- 6 cups (48oz) low-sodium chicken broth or vegetable broth
- ½ tsp curry powder
- ¼ tsp sweet paprika
- 1 tsp kosher salt, plus more to taste
- ¼ tsp freshly ground black pepper, plus more for serving
- 1 cup (235ml) coconut milk, heavy cream, or milk
- High quality extra virgin olive oil
- Fresh chives, thinly sliced
- Flaky sea salt
Instructions
- Sauté the leeks. Heat 3 Tbsp butter in a large pot over medium-high heat. Add leeks and onion, reduce the heat to medium, then cook, stirring occasionally, until softened, about 5-7 minutes. Add chopped garlic, then cook 1 minute more.
- Add the liquid. Pour in 6 cups (48oz) of chicken or vegetable stock, then add the cubed potatoes, ½ tsp curry powder, and ¼ tsp sweet paprika. Bring to a boil, then reduce the heat to a simmer and cook until the potatoes are tender, about 16-18 minutes.
- Add the watercress. Stir in 8oz B&W Watercress, then cook for 1-2 minutes more.
- Purée the soup. Use an immersion blender to purée until very smooth. See note below for instructions using a traditional blender.
- Finish, then serve. Season the soup with 1 tsp Kosher salt and ¼ tsp freshly ground black pepper, then stir in 1 cup (235ml) coconut milk or heavy cream. Taste and adjust seasoning, as needed. Serve immediately with a drizzle of high quality extra virgin olive oil, sliced chives, and a pinch of flaky sea salt. I like to add a bit more fresh watercress on top just before serving. Enjoy!
Notes
- To make-ahead: You can make this soup up to 2 days in advance and refrigerate it until ready to serve. Add the coconut milk or cream after reheating for the best flavor and texture.
- Store: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheating: Gently reheat the soup over low heat on the stove, stirring occasionally. Add a splash of extra stock if the soup has thickened too much in the fridge.
- Freezing: This soup freezes well without the cream or coconut milk. Freeze in airtight containers for up to 3 months. When ready to serve, thaw in the refrigerator overnight, reheat, and stir in the cream or coconut milk.
Nutrition
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