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.
If watercress isn’t available, beet greens, spinach, or Swiss chard can be substituted.
2 Tbsp (30 mL) unsalted butter or extra-virgin olive oil
1 russet potato, peeled and roughly chopped
1 onion, roughly chopped
1 garlic clove, minced
3 cups (750 mL) low-sodium vegetable or chicken broth
Ground black pepper, to taste
3/4 lb (about 6 cups/1.5 L) fresh watercress (substitute beet greens or spinach)
1/3 cup (80 mL) buttermilk or kefir, plus more for serving
1/4 cup (60 mL) chopped fresh dill
2 tsp (10 mL) 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.