Belgian Watercress Soup
If you're looking to cut calories, use skim milk in this soup.
- 4 medium potatoes (Yukon gold or red)
- 2 medium-sized yellow onions
- 2 bunches watercress
- 3 tablespoons butter or oil
- 1 cup milk
- ¾ cup plain yogurt
- Croutons (optional)
Place the potatoes, unpeeled, in a large saucepan with enough water to cover. Bring to a boil and cook for 20 to 30 minutes, depending upon their size. Reserve 2 cups of the water. Allow the potatoes to cool slightly.
Meanwhile, chop the onions. Cut off and discard the watercress stems and roughly tear the leaves. Dice the potatoes.
In a soup pot, melt the butter and sauté the onions on warm for 2 minutes. Add the potatoes, the reserved potato water, and the watercress; simmer for 4 minutes.
Add the milk and yogurt. Heat thoroughly, but do not boil. Garnish with croutons, if you like, and serve.