Jersey Royal Potato and Leek Soup with Crispy Bacon

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.

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.

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.

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.

Remove the bacon from the pan or oven and drain on kitchen paper to remove excess fat.

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.

Stir in the Jersey milk and gently reheat the soup over low heat. Season with salt and pepper to taste. Do not boil.

Ladle the soup into bowls and garnish with the crispy bacon and chopped parsley or watercress. Serve immediately.