Creamy Jersey Potato & Watercress Soup with Crispy Croutons

A creamy and comforting soup featuring the delicate flavor of Jersey potatoes and the peppery bite of watercress. Topped with crispy homemade croutons for added texture.

Prep Time

15 minutes

Total Time

45 minutes

Calories

495 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.47/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Dinner•Snack•Dessert•Soup

Cuisine:

Jersey

Cooking Style:

Roasting

Mood:

Comfort Food•Healthy

Ingredients

Servings

500gJersey Royal Potatoes(Peeled and roughly chopped)

£2.50

85gWatercress(Roughly chopped, reserve a handful for garnish)

£1.00

1mediumOnion(Chopped)

£0.30

2clovesGarlic(Minced)

£0.15

1literVegetable Broth(Low sodium preferred)

£0.80

120mlHeavy Cream(Optional, for extra creaminess. Can substitute with cashew cream or oat cream for a vegan option.)

£0.75

2tablespoonsOlive Oil

£0.10

to tasteSalt

to tasteBlack Pepper

2slicesDay-old Bread(Crusts removed, cubed)

£0.20

1teaspoonDried Herbs(Mixed herbs or thyme)

£0.10

Total Cost

£5.90

£1.47 per serving

Instructions

1.
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
2.
Add chopped potatoes to the pot and cook for 2-3 minutes, stirring occasionally.
3.
Pour in vegetable broth and bring to a simmer. Cook until potatoes are tender, about 15-20 minutes.
4.
Add the majority of the chopped watercress (reserving some for garnish) to the pot and cook for another 2-3 minutes until wilted.
5.
Remove the pot from the heat and carefully blend the soup using an immersion blender until smooth and creamy. Alternatively, transfer the soup to a regular blender in batches, being careful to vent the lid to avoid pressure build-up. Return the blended soup to the pot.
6.
Stir in heavy cream (if using) and season with salt and pepper to taste. Heat gently, but do not boil.
7.
While the soup is simmering, prepare the croutons. Preheat oven to 375°F (190°C). Toss the cubed bread with a drizzle of olive oil, salt, pepper, and dried herbs.
8.
Spread the bread cubes in a single layer on a baking sheet and bake for 8-10 minutes, or until golden brown and crispy.
9.
Ladle the soup into bowls and garnish with reserved watercress and crispy croutons. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (450g)

495 kcal / 2071 kJ

Carbs

46g

18% of RDA

Fat

30g

43% of RDA

Protein

13g

26% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

9 g

10% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

16 g

80% of RDA

Chef's Tips

For a smoother soup, strain it through a fine-mesh sieve after blending.

Adjust the amount of watercress to your taste preference. More watercress will result in a more peppery flavor.

This soup can be made ahead of time and reheated gently before serving. Add the cream just before reheating.

Pair this soup with Roasted Brussels Sprouts with Balsamic Glaze for a delicious and balanced meal.

For a richer flavor, use chicken broth instead of vegetable broth.

Cooking Equipment

Large pot or Dutch oven

Blender or immersion blender

Baking sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Roasted Brussels Sprouts with Jersey Butter & Balsamic Glaze

Crispy roasted Brussels sprouts elevated with rich Jersey butter and a tangy balsamic glaze. This recipe highlights the sweetness of the sprouts and the exceptional flavor of Jersey butter.

40 minutes

4 servings

Easy

"Pairs perfectly with this starter"

Dessert

Jersey Milk Panna Cotta with Balsamic Strawberry Compote

A creamy and light panna cotta made with rich Jersey milk, topped with a sweet and tangy balsamic strawberry compote. Perfect as a palate cleanser and dessert after a savory meal.

30 minutes

4 servings

Easy

"The panna cotta uses rich Jersey milk, continuing the theme from the main course, and offers a light and creamy counterpoint to the savory Brussels sprouts. The balsamic strawberry compote echoes the balsamic glaze of the main dish, providing a sweet and tangy bridge that unifies the meal and prevents palate fatigue."

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Chef's Tips

For a smoother soup, strain it through a fine-mesh sieve after blending.

Adjust the amount of watercress to your taste preference. More watercress will result in a more peppery flavor.

This soup can be made ahead of time and reheated gently before serving. Add the cream just before reheating.

Pair this soup with Roasted Brussels Sprouts with Balsamic Glaze for a delicious and balanced meal.

For a richer flavor, use chicken broth instead of vegetable broth.

Creamy Jersey Potato & Watercress Soup with Crispy Croutons

Ingredients

Instructions