Loading recipe...
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
Level
Easy
Yields
4 servings
Cost
£2.17
Ingredients
Servings
4
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
The Method
- 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).
Buy ingredients on Loop
My Notes
Loading...
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.
You might also like...
Jersey Cauliflower and Leek Soup
45 minutes
Parsnip and Carrot Fritters with Jersey Cream Dip
35 minutes
Jersey Royal Potato and Rosemary Flatbread with Sea Salt
45 minutes
Jersey Royal Potato and Cheddar Scones
40 minutes
Summer Rolls with Jersey Herbs and Jersey Bean Sprouts
35 minutes
Roasted Carrot and Lentil Soup with Jersey Cream
50 minutes
Classic Cheese on Toast
10 minutes
Jersey Royal Pâté with Crispy Baguette
45 minutes
Spicy Peanut Noodles with Jersey Cabbage and Beans
45 minutes
Healthy Chicken and Mushroom Soup
60 minutes
Roasted Brussels Sprouts with Jersey Butter & Balsamic Glaze
40 minutes
Creamy Jersey Royal Potato and Leek Soup with Crispy Jersey Bacon
45 minutes