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Potato Soup with Basil

A summer favorite when basil is plentiful from the garden...




In a small pan, melt the butter over medium heat. Sauté the watercress in the butter for 5 minutes and set aside.

In a large pot, cook the potatoes and onions in the broth over medium heat for about 15 minutes until the potatoes are almost cooked through.

Add the basil to the soup. Simmer for 5 minutes. Add the watercress and season with the allspice, the sea salt, and the pepper. Cook for 5 more minutes.

In a blender or food process, puree the soup in small batches. Return to the pot and stir in the milk.  Reheat gently.  Do not let the soup boil. Thin the soup with a little extra milk if it needs it. Garnish with fresh basil leaves.


Enjoy from Cape Cod Soups!