Chilled Watercress & Potato Soup With Dill

• 1 teaspoon Olive Oil, Or More As Needed
• 1/2 whole Yellow Onion, Diced
• 1 clove Garlic, Minced
• 1/2 teaspoons Dried Thyme
• 4 whole Russet Potatoes, Peeled And Diced
• 1 bunch Watercress (About 4 Oz Bunch) Leaves Seperated From Stems
• 1 whole Bay Leaf
• 1 teaspoon Salt (or More To Taste)
• 1/2 teaspoons Pepper Or More To Taste
• 4 cups Vegetable Stock, Chicken Stock, Or Water, Or More As Needed
• 1 cup Milk, Non-dairy Or Regular
• 4 Tablespoons Chopped Dill
• Optional For Garnish: Croutons, More Watercress Leaves And Dill Sprigs

1. 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.
2. 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.
3. 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.
4. 4. Add more salt if needed and top with croutons, cracked black pepper, watercress leaves and dill sprigs, if desired.
5. 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.
6. Adapted from Epicurious.

olive oil, yellow onion, clove garlic, thyme, potatoes, stems, bay leaf, salt, pepper, vegetable stock, milk, dill, croutons

Taken from tastykitchen.com/recipes/soups/chilled-watercress-potato-soup-with-dill/ (may not work)