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
- 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
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.
Calories: 90kcal | Carbohydrates: 10g | Protein: 4g | Fat: 4g | Sodium: 310mg | Fiber: 1g | Sugar: 3g