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5 from 1 vote

Green Potato Soup with Watercress, Leeks, and Spinach

Green potato soup is a chunky pureed soup made with watercress, spinach and leeks, flavorful, healthy and still hearty.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 4
Author: Angela Roberts


  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 1/2 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


  • Turn heat to medium. Melt butter in sauce pan. Add olive oil.
  • Add leeks and shallots and cook for three minutes to soften. Season with salt.
  • Add potato and cook until softened, turning often. Season with salt
  • Once potato is cooked, add watercress and spinach and mix together until wilted.
  • Add chicken broth.
  • Using emulsion blender or VItamix, blend soup until potatoes are thoroughly broken down.
  • Add splash of cream.
  • Add nutmeg. Taste and season with salt and pepper as needed.
  • 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.