Chilled Watercress & Potato Soup With Dill

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   1. Add about 1 teaspoon of olive oil to a large pot and place over medium heat. Add the onion and a pinch of salt and stir for a few minutes. Next add the garlic, dried thyme, potatoes, watercress stems, bay leaf, salt, and pepper. Stir for a few minutes.

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   2. Add the broth and milk, bring soup to a boil and then reduce to a simmer. Allow to simmer for about 20 - 25 minutes, or until potatoes are fork tender. Remove from the heat and let it cool for a few minutes. Once the pot is cooled enough place it in the refrigerator for about 20 minutes, or until soup is cool to the touch. Remove the bay leaf.

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   3. Add the watercress leaves and dill to the soup and either blend using an immersion blender or in batches in a food processor or blender.

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   4. Add more salt if needed and top with croutons, cracked black pepper, watercress leaves and dill sprigs, if desired.

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   Notes: Use more or less liquid depending on how thick you want your soup. I like my potato soup pretty thick and only added 4 cups.

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   Adapted from Epicurious.

* Per serving · 4 servings · Values may vary.

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