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© Meredith Corporation. All rights reserved. Used with permission.
(4 servings, about 1 1/2 cups each)
Heat 1 tablespoon oil in a large Dutch oven over medium heat. Add onion and garlic and cook, stirring often, until the vegetables start to soften and brown, 3 to 5 minutes. Meanwhile, whisk 1 cup broth and flour in a small bowl until completely smooth. Set aside. Add the remaining 3 cups broth and salt to the pot and bring to a boil. Reduce heat to maintain a simmer and cook, stirring often, until the onion is very tender, about 5 minutes.
Stir chopped watercress into the pot and cook, stirring often, until tender, about 5 minutes. Stirring constantly, add the flour mixture and horseradish. Bring to a simmer and cook until thickened, 1 to 3 minutes.
Puree the soup in a blender in batches until smooth. (Use caution when pureeing hot liquids.) Return to the pot, stir in half-and-half and season with pepper; keep warm.
Heat the remaining 1 tablespoon oil in a medium skillet over medium-low heat. Add breadcrumbs and cook, stirring often, until golden and crispy, 3 to 5 minutes.
Ladle soup into 4 bowls. Garnish with the breadcrumbs, watercress leaves and blue cheese, if desired.