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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes