Creamy Jersey Potato & Watercress Soup with Crispy Croutons

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.

Add chopped potatoes to the pot and cook for 2-3 minutes, stirring occasionally.

Pour in vegetable broth and bring to a simmer. Cook until potatoes are tender, about 15-20 minutes.

Add the majority of the chopped watercress (reserving some for garnish) to the pot and cook for another 2-3 minutes until wilted.

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.

Stir in heavy cream (if using) and season with salt and pepper to taste. Heat gently, but do not boil.

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.

Spread the bread cubes in a single layer on a baking sheet and bake for 8-10 minutes, or until golden brown and crispy.

Ladle the soup into bowls and garnish with reserved watercress and crispy croutons. Serve immediately.