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Potato And Watercress Soup With Crisp Potato Pancakes And Smoked Salmon

Potato And Watercress Soup With Crisp Potato Pancakes And Smoked Salmon

  • Prep Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings


  • 2 tablespoons unsalted butter
  • 1 1/2 cups chopped yellow onions
  • 1 teaspoon minced garlic
  • 1 pound Yellow Finn potatoes, peeled and cut into 1/2-inch dice
  • 1 teaspoon chopped marjoram
  • 1 3/4 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 4 cups chicken stock or vegetable stock
  • 3/4 cup heavy cream
  • 2 bunches fresh watercress, well rinsed, tough stems removed, and roughly chopped
  • Potato Pancakes
  • 1/4 pound smoked salmon
  • 1/4 cup sour cream
  • 1 ounce salmon caviar


  • In a large saucepan, melt the butter over medium-high heat. Add the onions and cook until soft, about 3 minutes. Add the garlic, and cook, stirring, for 30 seconds. Add the potatoes, marjoram, salt, and pepper, and cook, stirring, for 1 minute. Add the stock and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for 15 minutes until the potatoes are tender. Add the watercress and cook 2 minutes longer.

  • Remove from the heat and puree with a hand-held immersion blender, or in batches in a  blender. Add the cream and return to medium heat. Cook, stirring occasionally, until heated through, adding more cream, if a thinner soup is desired. Adjust seasoning, to taste.

  • Drape each potato pancake wedge with a slice of smoked salmon, topped with 2 teaspoons of sour cream, and 1/2 teaspoon of salmon caviar. Serve with soup.