Creamy Jersey Royal Potato and Leek Soup with Crispy Jersey Bacon

A comforting and flavourful soup showcasing the best of Jersey's produce. Sweet Jersey Royal potatoes are blended with tender leeks and rich Jersey cream, topped with crispy Jersey bacon for a delightful contrast of textures and tastes.

Prep Time

15 minutes

Total Time

45 minutes

Calories

472 kcal

Difficulty

Easy

Equipment

3 items

Cost

£3.30/serving

Meal Type:

Snack•Soup

Cuisine:

Main Ingredient:

Occasion:

Dietary:

Mood:

Comfort Food•Light & Fresh•Healthy•Indulgent

Ingredients

Servings

750gJersey Royal potatoes(Scrubbed, not peeled, and roughly chopped)

£3.50

2mediumLeeks(White and light green parts only, thoroughly washed and sliced)

£1.50

50gJersey butter(For sautéing the leeks)

£1.20

1.2LVegetable stock(Or chicken stock for a richer flavour)

£1.00

150mlJersey double cream(For adding richness and creaminess at the end)

£1.75

150gJersey bacon(Streaky bacon, chopped)

£3.00

2tbspFresh chives(Chopped, for garnish)

£1.00

To tasteSalt

£0.10

To tasteBlack pepper(Freshly ground)

£0.15

Total Cost

£13.20

£3.30 per serving

Instructions

1.
Preheat oven to 200°C (180°C fan/Gas Mark 6). Place the chopped Jersey bacon on a baking sheet and cook in the preheated oven for 8-10 minutes, or until crispy. Drain on paper towels.
2.
Melt the Jersey butter in a large pot or Dutch oven over medium heat. Add the sliced leeks and cook gently for 5-7 minutes, or until softened but not browned. Stir occasionally.
3.
Add the chopped Jersey Royal potatoes to the pot and stir to coat them in the butter and leeks.
4.
Pour in the vegetable stock and bring to a simmer. Reduce heat and cook for 20-25 minutes, or until the potatoes are tender.
5.
Remove the pot from the heat and carefully blend the soup using an immersion blender until smooth. Alternatively, transfer the soup to a regular blender in batches and blend until smooth (be cautious when blending hot liquids).
6.
Return the soup to the pot and stir in the Jersey double cream. Season with salt and pepper to taste. Heat gently, but do not boil.
7.
Ladle the soup into bowls and garnish with the crispy Jersey bacon and chopped fresh chives. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (495g)

472 kcal / 1974 kJ

Carbs

34g

13% of RDA

Fat

31g

44% of RDA

Protein

13g

26% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

6 g

7% of RDA

Sodium

332 mg

14% of RDA

Saturated Fat

20 g

100% of RDA

Chef's Tips

For a vegetarian option, omit the bacon and garnish with croutons or a drizzle of Jersey olive oil.

If the soup is too thick, add a little more stock to reach your desired consistency.

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

Experiment with other Jersey ingredients! A swirl of Jersey crème fraîche or a sprinkle of Jersey Mature Cheddar would also be delicious.

Cooking Equipment

Large pot or Dutch oven

Blender or immersion blender

Baking sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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