Potato Cress Soup | CUESA

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Mission Community Market »

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Potato Cress Soup


Sarah Reisdorph, CUESA Market Chef.

Serves 4 to 6

1 tablespoon butter
½ onion, diced
1 russet potato, diced
2 ½ teaspoons salt
2 ½ cups water
3 cups cress, roughly chopped (or any green), keep a couple sprigs for garnish
½ cup cream
Salt and pepper to taste


  1. Sauté the onion in butter until soft.
  2. Add the potato and salt and sauté for another 30 seconds.
  3. Add the water, bring to a boil, lower and simmer until potatoes are just soft.
  4. Add the cress and cook for 30 seconds.
  5. Puree the soup in a blender or with an immersion blender, put back in pot, add cream and salt and pepper to taste.
  6. Garnish with reserve cress.




CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »