On the Menu: Potato Sour Cream Soup + Salmon with Wilted Watercress

Last night, I survived my first hospital night-shift.  It was a first for me: I’ve never been one to stay up all night and I’ve never worked for 12 hours straight.  I’m gearing up for another shift tonight and one the night after.  Basically, I’m worthless for anything but sitting on my couch.  Which is why I decided to make a decadent, delicious dinner before my week got started.

The lovely thing about this meal was that I was able to prepare the salmon and watercress as the soup bubbled on the stove.  Just preheat your oven to 450F, season your salmon with salt and pepper (and olive oil, if you like), and bake for 12-15 minutes.  For the watercress, heat a little olive oil over medium heat in a skillet, add watercress with a pinch of salt, and lightly sautee for under 5 minutes.  A bit of lemon juice would also be lovely.

The soup takes only about 30 minutes to prepare, so you’ll have dinner on the table in no time.

Sour Cream Potato Soup
makes 6 servings
adapted from A Southerly Course

Ingredients
– 3 Tbsp unsalted butter
– 2 large shallots, roughly chopped
– 3 cups Yukon Gold or red potatoes, diced into 1/2 inch pieces
– 6 cups chicken or vegetable broth
– 1 cup sour cream
– salt and pepper to taste
– chives for garnish (optional)

Melt butter over medium heat in a large saucepan.  Add shallots and sautee, stirring regularly until softened and fragrant, about 5 minutes.  Add potatoes and broth.  Bring to a boil.  Lower heat to a simmer and cook until potatoes are tender, about 20 minutes.

Blend soup with an immersion blender or regular blender until creamy.  Add some of the warm soup to the sour cream, whisk until incorporated and then add that mixture back to the soup.  Serve hot.