Photo Credit: Scott Yavis

Dilled Buttermilk, Potato, and Watercress Soup

Potatoes are nature’s comfort food, magically working to create a smooth and creamy base in this very green Scandinavian soup. Watercress lends a welcome freshness while dill and buttermilk bring zip.

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Dilled Buttermilk, Potato, and Watercress Soup

Potatoes are nature’s comfort food, magically working to create a smooth and creamy base in this very green Scandinavian soup. Watercress lends a welcome freshness while dill and buttermilk bring zip.
Course: Soup
Cuisine: scandinavian
Keyword: dill, healthy soup, potato, potato soup
Servings: 6
Calories: 90kcal
Author: Allison Day, RHN

Ingredients

  • 2 Tbsp unsalted butter or extra-virgin olive oil 
  • 1 russet potato, peeled and roughly chopped 
  • 1 onion, roughly chopped 
  • 1 garlic clove, minced 
  • 3 cups low-sodium vegetable or chicken broth 
  • ground black pepper, to taste 
  • 6 cups fresh watercress 
  • 1/3 cup buttermilk or kefir, plus more for serving
  • 1/4 cup chopped fresh dill 
  • 2 tsp white wine vinegar 

Instructions

  • In large pot, melt butter or oil over medium heat. Add potatoes, onion, and garlic. Sauté for 10 minutes. Add broth and pepper, bring to a boil, reduce to a simmer, cover, and cook for 12 to 15 minutes, until potatoes are tender. Add watercress and cook until wilted, about 1 minute. 
  • Remove from heat; add buttermilk or kefir, dill, and vinegar. Purée with an immersion blender until smooth. Serve hot with a swirl of additional buttermilk. 

Nutrition

Calories: 90kcal | Carbohydrates: 10g | Protein: 4g | Fat: 4g | Sodium: 310mg | Fiber: 1g | Sugar: 3g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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