Potato, Leek and Watercress Soup with Bay Scallops

Name: Potato, Leek and Watercress Soup with Bay Scallops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Idaho potatoes, peeled and sliced; 4 tablespoons unsalted butter; 1 large Spanish onions, peeled and medium diced; 3 medium leeks, cleaned and chopped; 1 bouquet garni: cheesecloth packet containing, parsley, peppercorns, bay leaf and thyme sprigs; Salt; White pepper; 4 cups chicken stock; 1 cup heavy cream; 1 1/2 bunches watercress, cleaned, stems removed and coarsely chopped; 1 1/2 pounds fresh bay scallops (rock shrimp or crabmeat can be substituted); Chopped chives, for garnish

Servings: persons

4 Idaho potatoes, peeled and sliced
4 tablespoons unsalted butter
1 large Spanish onions, peeled and medium diced
3 medium leeks, cleaned and chopped
1 bouquet garni: cheesecloth packet containing, parsley, peppercorns, bay leaf and thyme sprigs
Salt
White pepper
4 cups chicken stock
1 cup heavy cream
1 1/2 bunches watercress, cleaned, stems removed and coarsely chopped
1 1/2 pounds fresh bay scallops (rock shrimp or crabmeat can be substituted)
Chopped chives, for garnish

1
In a medium saucepan, cover 1/2 of the potatoes with cold water and a pinch of salt.
2
Bring to a boil and blanch until tender, about 5 minutes.
3
Remove from heat, drain and reserve.
4
In a large pot over medium heat, melt the butter.
5
Add the onions and leeks and stir.
6
Cover the pot and saute the onions and leeks until they are translucent, stirring occasionally, for 5 minutes.
7
Uncover, and add the raw potatoes, the bouquet garni, salt and pepper, chicken stock and cream, and stir.
8
Bring the soup to a simmer over medium heat, uncovered.
9
Simmer until the potatoes are soft, cooking for about 15 minutes.
10
Remove from heat.
11
Using a blender, puree the soup in batches.
12
Taste for seasoning and adjust with salt and pepper.
13
Return the soup to the pot, add the blanched potatoes, and place over medium heat.
14
When the soup begins to simmer, add the watercress and scallops, and cook for 30 seconds, stirring once.
15
Ladle the soup into hot bowls and sprinkle with chives.
16
Serve immediately.

798

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 Idaho potatoes, peeled and sliced, 4 tablespoons unsalted butter, 1 large Spanish onions, peeled and medium diced, 3 medium leeks, cleaned and chopped, and more.

Yes, Potato, Leek and Watercress Soup with Bay Scallops falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!