Jersey Royal Potato and Leek Soup with Crispy Pancetta

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the leeks and cook until softened, about 5-7 minutes, stirring occasionally.

Add the chopped Jersey Royal potatoes to the pot and stir to combine with the leeks.

Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes are very tender.

While the soup is simmering, cook the pancetta in a skillet over medium heat until crispy. Remove the pancetta from the skillet and set aside on a paper towel-lined plate to drain the excess fat.

Once the potatoes are tender, remove the pot from the heat and use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a regular blender in batches and blend until smooth (be careful when blending hot liquids).

Return the soup to the pot. Stir in the double cream (if using) and season with salt and pepper to taste. Heat through gently, but do not boil.

Ladle the soup into bowls and top with crispy pancetta and fresh parsley (if using). Serve immediately.