Jersey Royal Potato and Leek Soup with Bacon Crisps

A creamy and comforting soup showcasing the unique flavour of Jersey Royal potatoes, enhanced with sweet leeks and crispy bacon bits for added texture and flavour.

Prep Time

15 minutes

Total Time

45 minutes

Calories

650 kcal

Difficulty

Easy

Equipment

2 items

Cost

£3.10/serving

Season:

🌸 Spring•☀️ Summer•❄️ Winter

Meal Type:

Snack•Soup

Cuisine:

Jersey

Main Ingredient:

Pork

Mood:

Comfort Food

Ingredients

Servings

750gJersey Royal Potatoes(Scrubbed and roughly chopped)

£3.50

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

£1.50

50gJersey Butter(Unsalted)

£1.20

150gStreaky Bacon(Cut into lardons or small pieces)

£2.75

1.2litresVegetable Stock(Low sodium)

£1.10

200mlJersey Milk(Full fat or semi-skimmed)

£0.60

2sprigsFresh Thyme(Optional)

£0.75

to tasteSea Salt

£0.20

to tasteBlack Pepper(Freshly ground)

£0.20

2tablespoonsFresh Parsley(Chopped, for garnish)

£0.60

Total Cost

£12.40

£3.10 per serving

Instructions

1.
Preheat oven to 200°C (180°C fan/Gas Mark 6).
2.
Place the bacon lardons on a baking sheet lined with parchment paper. Bake for 10-15 minutes, or until crispy and golden brown. Remove from the oven and set aside to cool. Once cooled, roughly chop the bacon into small pieces.
3.
Melt the Jersey butter in a large pot or Dutch oven over medium heat.
4.
Add the sliced leeks to the pot and cook gently for 5-7 minutes, or until softened but not browned. Stir frequently to prevent burning.
5.
Add the chopped Jersey Royal potatoes and thyme sprigs (if using) to the pot.
6.
Pour in the vegetable stock and bring to a boil. Reduce the heat and simmer for 20-25 minutes, or until the potatoes are tender.
7.
Remove the thyme sprigs (if used). Using an immersion blender, carefully blend the soup until smooth. Alternatively, allow the soup to cool slightly and then blend in batches in a regular blender. Be careful when blending hot liquids.
8.
Stir in the Jersey milk and heat through gently. Do not boil.
9.
Season the soup to taste with sea salt and freshly ground black pepper.
10.
Serve the soup hot, garnished with crispy bacon bits and fresh parsley.

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My Notes

Nutrition Information

Nutrition per serving (625g)

650 kcal / 2720 kJ

Carbs

50g

19% of RDA

Fat

40g

57% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

10 g

11% of RDA

Sodium

800 mg

35% of RDA

Saturated Fat

25 g

125% of RDA

Chef's Tips

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

If you don't have an immersion blender, you can use a regular blender, but be sure to let the soup cool slightly before blending.

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

For a vegetarian version, omit the bacon and use a drizzle of olive oil instead of bacon.

Cooking Equipment

Large pot or Dutch oven

Baking sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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