Jersey Royal Potato and Watercress Soup

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

Add the garlic and cook for another minute until fragrant.

Add the Jersey Royal potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes are tender.

Remove from heat and stir in the watercress (reserving some for garnish).

Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup to a regular blender and blend until smooth. Be cautious when blending hot liquids.

If using, stir in the double cream. Season with salt and pepper to taste.

Ladle the soup into bowls and garnish with the reserved watercress.

Serve immediately.