Jersey Royal Potato and Leek Soup with Crispy Bacon Bits

Finely slice the leeks and roughly chop the Jersey Royal potatoes into even-sized pieces.

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.

Add the chopped Jersey Royal potatoes and thyme sprigs (if using) to the pot. Cook for another 2-3 minutes, stirring occasionally.

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.

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.

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.

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.

Ladle the soup into bowls. Top with the crispy bacon bits and a sprinkle of chopped fresh parsley. Serve immediately.