Jersey Royal Potato and Watercress Soup with Crispy Bacon

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

Add the potatoes and broth to the saucepan. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the potatoes are tender.

While the soup is simmering, fry the bacon lardons in a separate pan until crispy. Drain on kitchen paper.

Remove the saucepan from the heat and stir in the watercress. Let it wilt slightly, about 1 minute.

Using an immersion blender or a regular blender (in batches), blend the soup until smooth.

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

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