Jersey Royal Potato and Watercress Soup with Crispy Bacon Bits

A creamy and comforting soup featuring Jersey Royal potatoes and the peppery bite of watercress, topped with crispy bacon bits. Perfect as a starter.

Prep Time

15 minutes

Total Time

45 minutes

Calories

435 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.79/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Snack•Dessert•Soup•Appetiser

Cuisine:

Jersey

Main Ingredient:

Pork

Mood:

Comfort Food•Healthy

Ingredients

Servings

500gJersey Royal potatoes(Washed and roughly chopped)

£2.50

85gWatercress(Washed, tough stems removed)

£1.20

1mediumOnion(Chopped)

£0.30

2clovesGarlic(Minced)

£0.15

1litreVegetable stock(Low sodium)

£0.80

100mlDouble cream(Optional, for extra richness)

£0.60

100gBacon(Streaky bacon, cut into small pieces)

£1.50

1tablespoonOlive oil

£0.10

to tasteSalt

to tasteBlack pepper

Total Cost

£7.15

£1.79 per serving

Instructions

1.
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.
2.
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.
3.
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.
4.
Add the watercress to the pot and cook for 1-2 minutes, until wilted.
5.
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.
6.
Stir in the double cream (if using) and season with salt and pepper to taste.
7.
Ladle the soup into bowls and garnish with the crispy bacon bits. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (374g)

435 kcal / 1820 kJ

Carbs

29g

11% of RDA

Fat

30g

43% of RDA

Protein

14g

28% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

6 g

7% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

16 g

80% of RDA

Chef's Tips

For a vegetarian version, omit the bacon and add a swirl of crème fraîche or a drizzle of truffle oil for added flavour.

If the soup is too thick, add a little more vegetable stock until you reach your desired consistency.

The soup can be made ahead of time and reheated when ready to serve. Add the watercress and bacon bits just before serving.

This soup pairs well with grilled or pan-fried sea bass.

Cooking Equipment

Large pot or saucepan

Blender or immersion blender

Frying pan

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Pan-Fried Sea Bass with Leek and Jersey Cream Sauce

Crispy-skinned sea bass fillets served with a luxurious leek and Jersey cream sauce. An elegant November dinner in under 30 minutes.

25 minutes

4 servings

Medium

"Pairs perfectly with this starter"

Dessert

Jersey Apple Cake with Salted Caramel Drizzle and Crème Fraîche

A rustic and moist apple cake with warm spices, topped with a salted caramel drizzle and a dollop of crème fraîche. Perfect as a comforting dessert, especially after a seafood main course like pan-fried sea bass.

60 minutes

6 servings