Jersey Royal Potato and Leek Soup with Crispy Pancetta

A creamy and comforting soup made with Jersey Royal potatoes and leeks, topped with crispy pancetta.

Prep Time

15 minutes

Total Time

45 minutes

Calories

550 kcal

Difficulty

Easy

Equipment

3 items

Cost

£2.34/serving

Season:

🌸 Spring•☀️ Summer•❄️ Winter

Meal Type:

Dinner•Snack•Dessert•Soup

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

500gJersey Royal potatoes(washed and roughly chopped)

£2.50

2mediumLeeks(white and light green parts only, thoroughly washed and thinly sliced)

£1.50

1literVegetable broth(or chicken broth for a richer flavor)

£1.00

100mlDouble cream(optional, for extra creaminess)

£0.80

100gPancetta(diced)

£2.75

2tablespoonsOlive oil

£0.20

to tasteSalt

to tasteBlack pepper

2tablespoonsFresh parsley(chopped, for garnish (optional))

£0.60

Total Cost

£9.35

£2.34 per serving

Instructions

1.
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.
2.
Add the chopped Jersey Royal potatoes to the pot and stir to combine with the leeks.
3.
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.
4.
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.
5.
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).
6.
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.
7.
Ladle the soup into bowls and top with crispy pancetta and fresh parsley (if using). Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (450g)

550 kcal / 2299 kJ

Carbs

37g

14% of RDA

Fat

37g

53% of RDA

Protein

20g

40% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

7 g

8% of RDA

Sodium

1100 mg

48% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

For a vegetarian option, omit the pancetta.

The soup can be made ahead of time and reheated. Add the cream just before serving.

If the soup is too thick, add a little more vegetable broth to reach your desired consistency.

This soup pairs well with crusty bread for dipping.

Cooking Equipment

Large pot or Dutch oven

Skillet

Immersion blender (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Roasted Brussels Sprouts with Jersey Lamb Chops

A hearty November dinner showcasing Jersey's finest seasonal produce. Tender lamb chops paired with caramelized Brussels sprouts, roasted parsnips, and a rich Jersey cream sauce.

55 minutes

4 servings

Medium

"Pairs perfectly with this starter"

Dessert

Jersey Apple and Blackberry Crumble with Vanilla Bean Ice Cream

A comforting apple and blackberry crumble featuring local Jersey apples and blackberries, topped with a buttery crumble and served with vanilla bean ice cream.

45 minutes

4 servings

Easy

"A warm apple and blackberry crumble utilizes seasonal fruit and offers a comforting sweetness to balance the savory richness of the lamb and cream sauce. The slight tartness of the blackberries cuts through the richness, and the vanilla bean ice cream adds a cool, creamy element that cleanses the palate."

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Jersey Royal Potato and Leek Soup with Crispy Pancetta

Ingredients

Instructions