Jersey Royal Potato and Leek Soup with Smoked Salmon

A comforting and creamy soup featuring the delicate flavour of Jersey Royal potatoes and sweet leeks, finished with flakes of smoked salmon for a touch of luxury. Made with local Jersey ingredients for an authentic taste.

Prep Time

15 minutes

Total Time

45 minutes

Calories

495 kcal

Difficulty

Easy

Equipment

2 items

Cost

£3.42/serving

Season:

🌸 Spring•☀️ Summer•❄️ Winter

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

750gJersey Royal potatoes(washed and roughly chopped (no need to peel if skin is thin))

£3.50

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

£1.50

50gJersey Butter(unsalted)

£1.20

1mediumOnion(finely chopped)

£0.30

1.2litreVegetable stock(low sodium)

£0.90

125mlJersey Milk(full fat for extra richness, or use single cream)

£0.35

150gSmoked Salmon(flaked)

£5.00

2tablespoonsFresh Parsley(chopped, for garnish)

£0.70

to tasteSalt

£0.10

to tasteBlack Pepper(freshly ground)

£0.15

Total Cost

£13.70

£3.42 per serving

Instructions

1.
Melt the Jersey butter in a large pot or Dutch oven over medium heat.
2.
Add the chopped onion and leeks and cook gently for 5-7 minutes, or until softened but not browned, stirring occasionally.
3.
Add the chopped Jersey Royal potatoes to the pot and stir to coat them in the butter and leeks.
4.
Pour in the vegetable stock and bring to a simmer. Reduce the heat and cook for 20-25 minutes, or until the potatoes are tender.
5.
Remove the pot from the heat and allow to cool slightly.
6.
Using a blender or immersion blender, carefully blend the soup until smooth and creamy. Be careful when blending hot liquids.
7.
Return the soup to the pot and gently heat through. Stir in the Jersey milk (or cream) and season to taste with salt and pepper.
8.
Ladle the soup into bowls and top with flakes of smoked salmon and a sprinkle of fresh parsley.
9.
Serve immediately and enjoy!

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My Notes

Nutrition Information

Nutrition per serving (525g)

495 kcal / 2071 kJ

Carbs

42g

16% of RDA

Fat

27g

39% of RDA

Protein

21g

42% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

8 g

9% of RDA

Sodium

950 mg

41% of RDA

Saturated Fat

16 g

80% of RDA

Chef's Tips

For a richer flavour, use chicken stock instead of vegetable stock.

If you don't have an immersion blender, you can carefully blend the soup in batches in a regular blender. Be sure to vent the lid to prevent pressure from building up.

To make the soup vegetarian, omit the smoked salmon and garnish with a swirl of cream and a sprinkle of fresh chives or dill.

For an extra touch, add a pinch of nutmeg to the soup during the last few minutes of cooking.

Cooking Equipment

Large pot or Dutch oven

Blender or Immersion Blender

Wine Pairings

No wine pairing suggestions available for this recipe.

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