Watercress Potato Poblano Soup
This recipe is sponsored by B&W Quality Growers. All opinions are my own. Thank you for supporting the brands that make this website possible.
Watercress Potato Poblano Soup perfect when you’re craving something warm and comforting
Craving something creamy, comforting, and yet brimming with health benefits? Let me share with you my go-to recipe that ticks all those boxes: Watercress, Poblano Pepper, and Potato Soup. This dish is not just a treat for your taste buds but also a breeze to whip up, making it perfect for any day of the week. First off, let’s talk about watercress. This peppery little green is a powerhouse of nutrients. I love using B&W Watercress because it’s packed with vitamins A, C, and K, plus antioxidants. Eating watercress can boost your immune system, help fight off those pesky free radicals, and even give your skin a radiant glow. And the best part? It adds a kick of flavor to any dish, especially when paired with the smoky depth of poblano peppers and the comforting richness of potatoes.
Related Recipe: Chicken Tostadas with Watercress
Serve this creamy delight with a crusty piece of bread for dipping. I like to decorate it with a drizzle of Mexican crema and a few queso fresco cubes and some watercress sprigs. Now you’ve got yourself a meal that’s comforting, delicious, and surprisingly good for you. The blend of spicy poblano peppers with the creamy potatoes and nutrient-rich watercress creates a harmony of flavors that’s hard to beat. So next time you’re looking for a soup that’s both satisfying and health-conscious, give this recipe a whirl. You won’t be disappointed!
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Watercress Potato Poblano Soup
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 8
Description
Watercress Potato Poblano Soup. Serve this creamy delight with a crusty piece of bread for dipping. I like to decorate it with a drizzle of Mexican crema and a few queso fresco cubes and some watercress sprigs.
Ingredients
2 tablespoons cooking oil
1 tablespoon butter
1 cup yellow onion, roughly chopped
1 garlic clove, roughly chopped
3 cups gold potatoes, peeled and roughly chopped
1 cup (packed) B&W Watercress, roughly chopped
1 quart vegetable broth or chicken broth
½ cup water
½ cup canned or frozen white corn
4 poblano chiles, roasted peeled and roughly chopped
2 teaspoons salt
½ teaspoon black pepper
1 cup heavy whipping cream
Mexican crema for serving
Cubed queso fresco for serving
Watercress sprig for garnish
Instructions
Heat oil and butter in a large saucepan over medium heat. When butter has melted, add onion and garlic. Stir frequently until onion is tender. Add potatoes, watercress, broth, water, corn and roasted poblano. Bring to a boil, reduce heat to medium low; simmer for 15 minutes.
Reduce heat to low, season with salt and pepper. Stir in heavy whipping cream and blend using an immersion blender. You can use a regular blender by carefully blending in batches.
Ladle into bowls, serve with Mexican crema, queso fresco and decorate with a watercress sprig.
