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Watercress, Poblano & Potato Soup

Recipe by Ericka Sanchez

Creamy, comforting, and brimming with health benefits. Serve this creamy delight with a crusty piece of bread for dipping.

INGREDIENTS
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
DIRECTIONS

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.

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