Jersey Royal Potato and Leek Soup with Crispy Bacon

A creamy and comforting soup showcasing the delicate flavour of Jersey Royal potatoes, paired with sweet leeks and topped with crispy local bacon. Made with local Jersey ingredients.

Prep Time

15 minutes

Total Time

45 minutes

Calories

550 kcal

Difficulty

Easy

Equipment

2 items

Cost

£2.90/serving

Season:

🌸 Spring•☀️ Summer•❄️ Winter

Meal Type:

Snack•Soup

Cuisine:

Main Ingredient:

Dietary:

Mood:

Ingredients

Servings

750gJersey Royal Potatoes(Scrubbed and roughly chopped)

£3.50

2mediumLeeks(Thoroughly washed and sliced)

£1.50

50gJersey Butter(Unsalted)

£1.20

2tbspLocal Seasonal Produce (e.g. Parsley or Watercress)(Finely chopped, for garnish)

£0.75

1litreVegetable Stock(Low sodium preferred)

£1.00

200mlJersey Milk(Full fat or semi-skimmed)

£0.40

150gLocal Smoked Bacon(Streaky bacon, cut into lardons)

£3.00

to taste Salt

£0.10

to taste Black Pepper(Freshly ground)

£0.15

Total Cost

£11.60

£2.90 per serving

Instructions

1.
Heat 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.
2.
Add the chopped Jersey Royal potatoes to the pot and stir to coat them with the butter and leeks. Cook for another 2-3 minutes.
3.
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.
4.
While the soup is simmering, prepare the crispy bacon. Fry the bacon lardons in a dry frying pan over medium heat until crispy and golden brown. Alternatively, spread bacon on baking sheet and oven bake at 200°C (180°C fan/gas mark 6) for 10-15 minutes until crispy.
5.
Remove the bacon from the pan or oven and drain on kitchen paper to remove excess fat.
6.
Once the potatoes are cooked, remove the soup from the heat. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer the soup to a regular blender in batches and blend until smooth. Return the soup to the pot.
7.
Stir in the Jersey milk and gently reheat the soup over low heat. Season with salt and pepper to taste. Do not boil.
8.
Ladle the soup into bowls and garnish with the crispy bacon and chopped parsley or watercress. Serve immediately.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (500g)

550 kcal / 2300 kJ

Carbs

40g

15% of RDA

Fat

35g

50% of RDA

Protein

22g

44% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

8 g

9% of RDA

Sodium

1000 mg

43% of RDA

Saturated Fat

20 g

100% of RDA

Chef's Tips

For an even smoother soup, pass it through a fine-mesh sieve after blending.

You can add a swirl of cream or a dollop of crème fraîche to each bowl before serving for extra richness.

For a vegetarian option, omit the bacon and consider adding a drizzle of truffle oil for a touch of luxury.

Cooking Equipment

Large pot or Dutch oven

Frying Pan or Oven

Wine Pairings

No wine pairing suggestions available for this recipe.

Share this recipe

Loading recipe...

Jersey Royal Potato and Leek Soup with Crispy Bacon

Ingredients

Instructions