Potato-Cream Soup with Smoked Trout

This creamy potato soup gets its depth from calf broth and a generous handful of watercress, pureed smooth and topped with thin strips of smoked trout. The smokiness of the fish against that velvety, peppery soup base is the kind of contrast that makes you slow down and savor each spoonful.

Sauteing the potatoes and vegetables in butter before adding broth builds a richer flavor foundation than simply boiling everything together. The watercress goes in near the end so it keeps its peppery bite even after blending.

An immersion blender works best here. You want a silky puree with no lumps, and blending directly in the pot saves you from transferring hot soup to a countertop blender (and the mess that comes with it). Add the cream after pureeing and bring it up to a single boil, then pull it off the heat.

Pro Tips

• Slice the smoked trout into thin strips and lay them in the bowl before ladling in the hot soup. The heat gently warms the fish without cooking it further.
• Soup greens (Suppengrün) typically include carrots, celery root, and leeks. If you can’t find the bundle, use equal parts of each.
• Reserve a quarter of the watercress for garnish. It adds color and a fresh, raw contrast to the cooked soup.

Variations

• Smoked salmon swap: Use smoked salmon instead of trout for a milder, buttery smokiness.
• Leek and potato version: Replace soup greens with sliced leeks for a classic French-style base.