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Tarragon-Potato-Watercress Soup

Ingredients

• 1 1/4 pounds russet potatoes, peeled, cut in 1-inch pieces
• 1 1/2 cups sliced green onion (2 to 3 bunches)
• 2 tablespoons butter
• 6 cups reduced-sodium chicken broth
• 6 cups watercress, tough stems removed (3 bunches), or baby spinach leaves
• 3 tablespoons snipped tarragon
• 1/2 cup dry white wine or reduced-sodium chicken broth
• Salt
• Ground black pepper
• 1/2 cup sour cream (optional)

Directions

1. In Dutch oven cook potatoes and onion in hot butter over medium heat for 3 to 5 minutes, stirring occasionally.
2. Add broth and simmer, covered, for 20 minutes.
3. Stir in watercress.
4. Return broth to simmering.
5. Simmer, covered, for 3 to 5 minutes, until greens are tender.
6. Remove soup from heat.
7. Cool 15 minutes.
8. Stir in tarragon.
9. Puree soup using immersion blender or in batches using a blender.
10. Stir wine into soup.
11. Season with salt and pepper.
12. Heat through over low heat.
13. Top each serving with sour cream.

Attribution