Green Potato Soup with Watercress, Leeks, and Spinach
Prep time
Cook time
Total time
Green potato soup is a chunky pureed soup made with watercress, spinach and leeks, flavorful, healthy and still hearty.
Serves: 4
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1½ cups thinly sliced leeks
  • 1 shallot minced
  • salt and pepper
  • 1 medium sized yukon gold potato, thinly sliced
  • 2 bunches watercress
  • 1 bunch baby spinach
  • handful of fresh Italian parsely
  • 2 cups chicken broth (can substitute with vegetable broth)
  • splash cream (optional)
  • pinch of freshly ground nutmeg
  1. Turn heat to medium. Melt butter in sauce pan. Add olive oil.
  2. Add leeks and shallots and cook for three minutes to soften. Season with salt.
  3. Add potato and cook until softened, turning often. Season with salt
  4. Once potato is cooked, add watercress and spinach and mix together until wilted.
  5. Add chicken broth.
  6. Using emulsion blender, blend soup until potatoes are thoroughly broken down.
  7. Add splash of cream.
  8. Add nutmeg. Taste and season with salt and pepper as needed.
  9. Garnish with sliced leeks, splash of cream and chopped parsley.
You can use vegetable broth instead of chicken broth, but will probably need to add more salt.
Recipe by Spinach Tiger at