Jersey Royal Potato and Spring Onion Soup with Crispy Croutons

A creamy and comforting spring soup celebrating the unique flavour of Jersey Royal potatoes, enhanced with fresh spring onions and topped with homemade bread croutons.

Prep Time

15 minutes

Total Time

45 minutes

Calories

485 kcal

Difficulty

Easy

Equipment

4 items

Cost

£2.17/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Snack•Soup•Bread

Cuisine:

Jersey

Mood:

Comfort Food•Healthy

Ingredients

Servings

750gJersey Royal Potatoes(Scrubbed clean, but not peeled if very young)

£3.50

1bunchSpring Onions(Chopped, reserve some green parts for garnish)

£0.70

50gJersey Butter(Unsalted)

£1.20

1LVegetable Broth(Low sodium preferred)

£1.00

200mlJersey Milk(Full fat for richness)

£0.40

To tasteSea Salt(Jersey sea salt if available)

£0.10

To tasteBlack Pepper(Freshly ground)

£0.10

4slicesCrusty Bread(Day-old bread works best)

£1.00

2tbspOlive Oil

£0.20

1tbspFresh Herbs(Chopped parsley or chives, optional)

£0.50

Total Cost

£8.70

£2.17 per serving

Instructions

1.
Preheat oven to 180°C (350°F).
2.
Make the croutons: Cut the bread into cubes. Toss with olive oil, salt, and pepper on a baking sheet. Bake for 8-10 minutes, or until golden brown and crispy. Set aside.
3.
Melt butter in a large pot over medium heat. Add chopped spring onions (reserving some green tops for garnish) and cook for 3-4 minutes, until softened but not browned.
4.
Add the Jersey Royal potatoes to the pot and stir to coat with the butter and spring onions.
5.
Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20-25 minutes, or until the potatoes are tender.
6.
Remove from heat and carefully blend the soup using an immersion blender or transfer to a regular blender (in batches) until smooth.
7.
Return the soup to the pot and stir in the Jersey milk. Heat gently, but do not boil.
8.
Season with salt and pepper to taste.
9.
Serve hot, garnished with reserved spring onion greens, crispy croutons, and chopped fresh herbs (if using).

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My Notes

Nutrition Information

Nutrition per serving (490g)

485 kcal / 2029 kJ

Carbs

55g

21% of RDA

Fat

25g

36% of RDA

Protein

12g

24% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

9 g

10% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

13 g

65% of RDA

Chef's Tips

For an even richer flavour, use chicken broth instead of vegetable broth.

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

Leftover soup can be stored in the refrigerator for up to 3 days.

Cooking Equipment

Large Pot

Oven

Baking Sheet

Blender or Immersion Blender

Wine Pairings

No wine pairing suggestions available for this recipe.

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Jersey Royal Potato and Spring Onion Soup with Crispy Croutons

Ingredients

Instructions