Jersey Royal Potato and Watercress Soup with Crispy Bacon Bits

In a large pot or saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.

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

While the potatoes are cooking, fry the bacon pieces in a frying pan over medium heat until crispy. Remove the bacon from the pan and set aside on a paper towel-lined plate to drain excess grease.

Add the watercress to the pot and cook for 1-2 minutes, until wilted.

Remove the pot from the heat and carefully blend the soup until smooth using a blender or immersion blender. Be cautious when blending hot liquids.

Stir in the double cream (if using) and season with salt and pepper to taste.

Ladle the soup into bowls and garnish with the crispy bacon bits. Serve immediately.