Jersey Royal Potato and Leek Soup with Crispy Bacon Bits

A creamy and comforting soup showcasing the delicate flavour of Jersey Royal potatoes, enhanced with sweet leeks and topped with crispy bacon for a salty, savoury crunch. Using local Jersey ingredients where possible elevates this classic soup.

Prep Time

15 minutes

Total Time

45 minutes

Calories

625 kcal

Difficulty

Easy

Equipment

3 items

Cost

£3.00/serving

Season:

🌸 Spring•☀️ Summer•❄️ Winter

Meal Type:

Snack•Soup

Cuisine:

Jersey

Main Ingredient:

Pork

Mood:

Comfort Food

Ingredients

Servings

750gJersey Royal potatoes(Scrubbed clean, no need to peel unless very thick skins)

£3.50

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

£1.50

50gJersey butter(Unsalted)

£1.20

1.2LVegetable stock(Low sodium)

£1.00

200mlJersey milk(Full-fat, for extra creaminess)

£0.40

50mlDouble cream (optional)(For an even richer soup)

£0.50

150gStreaky bacon(Cut into lardons or small pieces)

£2.50

2sprigsFresh thyme(Optional, for added flavour during cooking)

£0.75

to taste Salt(Sea salt preferred)

£0.10

to taste Black pepper(Freshly ground)

£0.15

1tbspFresh parsley(Chopped, for garnish)

£0.40

Total Cost

£12.00

£3.00 per serving

Instructions

1.
Finely slice the leeks and roughly chop the Jersey Royal potatoes into even-sized pieces.
2.
In a large pot or Dutch oven, melt the Jersey butter over medium heat. Add the sliced leeks and cook gently for 5-7 minutes, until softened and translucent, stirring occasionally. Do not brown them.
3.
Add the chopped Jersey Royal potatoes and thyme sprigs (if using) to the pot. Cook for another 2-3 minutes, stirring occasionally.
4.
Pour in the vegetable stock. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
5.
While the soup is simmering, prepare the bacon. In a frying pan, cook the bacon lardons over medium heat until crispy and golden brown. Remove the bacon from the pan and drain on paper towels. Set aside.
6.
Remove the thyme sprigs from the soup (if used). Carefully blend the soup using an immersion blender, or transfer it in batches to a regular blender and blend until smooth. Be careful when blending hot liquids.
7.
Return the blended soup to the pot. Stir in the Jersey milk (and double cream, if using). Heat gently over low heat, being careful not to boil. Season to taste with salt and pepper.
8.
Ladle the soup into bowls. Top with the crispy bacon bits and a sprinkle of chopped fresh parsley. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (500g)

625 kcal / 2615 kJ

Carbs

41g

16% of RDA

Fat

43g

61% of RDA

Protein

22g

44% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

8 g

9% of RDA

Sodium

1100 mg

48% of RDA

Saturated Fat

25 g

125% of RDA

Chef's Tips

For a vegetarian version, omit the bacon and consider adding a swirl of crème fraîche or a drizzle of olive oil to finish.

If you don't have fresh thyme, you can use dried thyme (about 1/2 teaspoon).

The soup can be made ahead of time and reheated. Add the bacon just before serving to keep it crispy.

To save time, buy pre-chopped bacon lardons.

Cooking Equipment

Large pot or Dutch oven

Frying pan

Blender or immersion blender

Wine Pairings

No wine pairing suggestions available for this recipe.

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