Jersey Royal Potato and Watercress Soup with Crème Fraîche

Melt the Jersey butter in a large saucepan over medium heat. Add the onion and garlic and cook until softened but not browned, about 5 minutes.

Add the Jersey Royal potatoes to the saucepan and stir to coat them in the butter and onion mixture. Cook for another 2-3 minutes.

Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20-25 minutes, or until the potatoes are tender.

Add the chopped watercress to the soup and cook for 2-3 minutes, until wilted.

Remove the saucepan from the heat and carefully blend the soup using an immersion blender until smooth and creamy. Alternatively, blend in batches in a regular blender.

Stir in the Jersey milk and season to taste with salt and pepper.

Ladle the soup into bowls and garnish with a dollop of crème fraîche and a few sprigs of fresh watercress.