Creamy Jersey Royal and Leek Soup with Crispy Fried Garlic

A velvety smooth soup showcasing the delicate flavour of Jersey Royal potatoes and leeks, finished with golden, crispy fried garlic for a delightful textural contrast.

Prep Time

15 minutes

Total Time

45 minutes

Calories

585 kcal

Difficulty

Easy

Equipment

3 items

Cost

£2.23/serving

Season:

🌸 Spring•☀️ Summer•❄️ Winter

Meal Type:

Snack•Soup

Cuisine:

Jersey

Mood:

Comfort Food•Healthy

Ingredients

Servings

750gJersey Royal potatoes(washed, skins on and roughly chopped)

£3.50

2mediumLeeks(washed well, trimmed and sliced)

£1.50

1litreVegetable stock(low sodium)

£1.00

150mlDouble cream

£1.20

4clovesGarlic(thinly sliced)

£0.30

2tbspOlive oil

£0.25

25gButter

£0.25

2tbspFresh chives(finely chopped, for garnish (optional))

£0.75

to tasteSalt

£0.05

to tasteBlack pepper(freshly ground)

£0.10

Total Cost

£8.90

£2.23 per serving

Instructions

1.
Heat the butter and 1 tbsp of olive oil in a large saucepan over medium heat. Add the leeks and cook gently for 8-10 minutes, or until softened but not browned, stirring occasionally.
2.
Add the Jersey Royal potatoes and vegetable stock to the saucepan. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
3.
While the soup simmers, prepare the crispy fried garlic. Heat the remaining 1 tbsp of olive oil in a small frying pan over medium heat. Add the sliced garlic and cook for 2-3 minutes, or until golden brown and crispy, stirring frequently to prevent burning. Remove from the pan with a slotted spoon and place on a plate lined with paper towels to drain. Set aside.
4.
Once the potatoes are cooked, remove the saucepan from the heat and carefully blend the soup using a blender or immersion blender until smooth and creamy.
5.
Return the soup to the saucepan and stir in the double cream. Season to taste with salt and pepper. Heat gently, being careful not to boil.
6.
Ladle the soup into bowls and garnish with crispy fried garlic and fresh chives (if using). Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (485g)

585 kcal / 2447 kJ

Carbs

44g

17% of RDA

Fat

43g

61% of RDA

Protein

10g

20% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

7 g

8% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

23 g

115% of RDA

Chef's Tips

For a richer flavour, you can use chicken stock instead of vegetable stock.

If you don't have double cream, you can use single cream or milk, but the soup will be less creamy.

Be careful not to overcook the garlic, as it will become bitter.

Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Cooking Equipment

Large saucepan

Small frying pan

Blender or immersion blender

Wine Pairings

No wine pairing suggestions available for this recipe.

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