Watercress Soup (Soupe de Cresson)

Watercress Soup, or Soupe de Cresson, is a classic French soup that’s light, velvety, and full of fresh, peppery flavor. I love how it perfectly balances the earthiness of potatoes with the vibrant green taste of watercress, creating a dish that feels both elegant and nourishing. It’s simple to prepare yet refined enough for any occasion.

Why You’ll Love This Recipe

I love this recipe because it celebrates fresh, seasonal ingredients and delivers beautiful flavor with minimal effort. The potatoes make the soup creamy without needing much dairy, while the watercress adds a distinctive brightness that keeps it refreshing. I also enjoy how versatile it is—it can be served warm on a cool evening or chilled for a light summer lunch.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 tbsp (14g) unsalted butter
½ onion or 1 shallot, peeled and diced
3 medium-sized potatoes (about 500g potatoes), peeled and cubed
300-350g fresh watercress (leaves & stems), washed
4 cups (950ml) vegetable stock (ideally, low-sodium)
Optional: salt and pepper, to taste
For serving: crème fraiche (optional)

Directions

1. I start by melting the butter in a large pot over medium heat.
2. I add the diced onion or shallot and sauté for about 5 minutes until soft and translucent.
3. I add the cubed potatoes and stir to coat them in the butter and onion mixture.
4. I pour in the vegetable stock and bring it to a boil, then reduce the heat and let it simmer for about 15–20 minutes until the potatoes are tender.
5. Once the potatoes are soft, I add the watercress and cook for about 3–5 minutes, just until it wilts but remains bright green.
6. I remove the pot from the heat and blend the soup with an immersion blender until smooth and creamy. (I sometimes leave a few small pieces for texture.)
7. I season with salt and pepper to taste, adjusting as needed.
8. I ladle the soup into bowls and top each serving with a small spoonful of crème fraiche if I want a touch of richness.

Servings and Timing

This recipe serves about 4 people. The total preparation and cooking time is around 35 minutes.

Variations

I sometimes add a handful of spinach or leeks along with the watercress for extra depth of flavor. For a creamier version, I stir in a splash of cream or milk before blending. If I want a vegan version, I use olive oil instead of butter and skip the crème fraiche. I also enjoy garnishing with a drizzle of olive oil or a sprinkle of fresh herbs like chives or parsley.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm the soup gently over medium heat until hot, stirring occasionally. I avoid boiling it again to preserve the bright green color of the watercress. This soup can also be served cold—after blending, I chill it in the fridge for a few hours for a refreshing, summery variation.

FAQs

What does watercress taste like?

I find it slightly peppery and fresh, similar to arugula, but with a milder, more herbal flavor.

Can I make this soup vegan?

Yes, I replace the butter with olive oil and omit the crème fraiche or use a plant-based alternative.

How can I make the soup thicker?

I reduce the amount of vegetable stock slightly or add one more potato for a denser texture.

Can I use other greens instead of watercress?

I sometimes mix in spinach, kale, or arugula if I don’t have enough watercress.

How do I keep the soup bright green?

I add the watercress at the very end of cooking and avoid over-simmering it.

Can I make it ahead of time?

Yes, I often make it a day in advance. It reheats well and even develops a deeper flavor overnight.

What can I serve with Watercress Soup?

I like pairing it with crusty bread, a simple salad, or a light sandwich.

Can I freeze this soup?

Yes, though I prefer to freeze it before adding crème fraiche. I thaw it overnight and reheat gently.

What kind of potatoes work best?

I use Yukon gold or other waxy potatoes for their creamy texture and smooth consistency.

Is Watercress Soup served hot or cold?

It can be served both ways. I enjoy it warm in winter and chilled in summer for a refreshing option.

Conclusion

I love how Watercress Soup (Soupe de Cresson) captures the elegance of French cooking through simplicity and freshness. The peppery greens, creamy potatoes, and silky texture make every spoonful light yet satisfying. Whether I serve it warm with a swirl of crème fraiche or chilled on a sunny day, it always brings a touch of sophistication and comfort to my table.

Print