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

Recipe by Cooking Light October 1997


Recipe Summary

7 servings (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

120 calories; calories from fat 26%; fat 3.4g; saturated fat 1.2g; mono fat 1.6g; poly fat 0.3g; protein 4.7g; carbohydrates 18.3g; fiber 1.6g; cholesterol 5mg; iron 0.8mg; sodium 233mg; calcium 91mg.