Name: Dilled Buttermilk, Potato, and Watercress Soup
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

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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:

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.