Watercress and Potato Soup
- 1 tsp olive oil
- 3 oz pancetta diced
- 3 leeks trimmed cleaned and thinly sliced
- 1 large bulb fennel cored and diced
- 3 green garlic stalks light green/ white parts only, thinly sliced*
- 1 tsp fennel seeds
- 1 tsp ground coriander
- 1 ½ lbs. yukon gold potatoes peeled and cut into 1 inch chunks
- Kosher salt and black pepper to taste
- 5 cups chicken broth
- 2 bay leaves
- 2 bunches watercress chopped
- ¼ cup each chopped fresh parsley and dill plus more for garnish if desired
- Fresh lemon for serving
- Shaved pecorino romano for serving
- EVOO for serving
- Chili flakes for serving
- Sourdough bread for serving
- In a large pot over medium heat, add olive oil and pancetta and cook until the pancetta is rendered and crisp.
- Add in leeks, fennel, and garlic and cook until soft and translucent, about 8-10 minutes.
- Add in fennel seeds and coriander and stir to coat.
- Toss in potatoes and bay leaves. Season with salt and pepper to taste.
- Pour in broth and bring to a simmer. Simmer on low until potatoes are soft, about 12-15 minutes.
- Remove bay leaves. Stir in watercress and simmer another couple minutes to wilt the greens. It’s ok if the potatoes break up slightly as you stir, this is by design. It will give a nice hearty texture to the soup.
- Stir in fresh parsley and dill. Season with more salt and pepper if needed. I like a good amount of black pepper in this!
- Serve topped with a squeeze of lemon, pecorino cheese, a drizzle of EVOO, a pinch of chili flakes and more fresh herbs
- Serve with some sourdough bread on the side for dipping.
*Or substitute with 5 cloves of garlic, minced
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