Potato-Watercress Soup

A cup of this potato-watercress soup would be a superb low-calorie starter to any meal. This soup can also be served chilled.


7 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 120
Caloriesfromfat 26 %
Fat 3.4 g
Satfat 1.2 g
Monofat 1.6 g
Polyfat 0.3 g
Protein 4.7 g
Carbohydrate 18.3 g
Fiber 1.6 g
Cholesterol 5 mg
Iron 0.8 mg
Sodium 233 mg
Calcium 91 mg


2 teaspoons olive oil
1 cup finely chopped onion
3 garlic cloves, minced
3 cups cubed peeled Yukon gold or baking potato
3 cups low-salt chicken broth
2 cups water
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup plain fat-free yogurt
3/4 cup minced trimmed watercress or thinly sliced spinach leaves
1/4 cup (1 ounce) grated Gruyère or Swiss cheese


Heat olive oil in a large saucepan over medium-high heat. Add onion and garlic, and sauté 4 minutes or until onion is tender. Stir in potatoes, broth, water, salt, and pepper, and bring to a boil. Cover, reduce heat, and simmer 30 minutes or until potatoes are tender.

Place potato mixture in a blender, and process until smooth. Add yogurt, and process just until blended. Stir in watercress and cheese; stir until cheese melts.

October 1997
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