Jersey Royal Potato and Watercress Soup with Crispy Croutons

A creamy and vibrant soup featuring Jersey Royal potatoes and peppery watercress, topped with homemade croutons.

Prep Time

15 minutes

Total Time

45 minutes

Calories

475 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.66/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Snack•Soup

Cuisine:

Jersey

Main Ingredient:

Seafood

Mood:

Comfort Food•Healthy

Ingredients

Servings

500gJersey Royal potatoes(roughly chopped)

£2.75

100gWatercress(washed and roughly chopped)

£1.20

1mediumOnion(chopped)

£0.30

2clovesGarlic(minced)

£0.15

1literVegetable broth(low sodium preferred)

£0.80

100mlDouble cream(optional, for extra richness)

£0.60

2tablespoonsOlive oil

£0.20

2slicesCrusty bread(cubed for croutons)

£0.40

0.5teaspoonDried thyme

£0.10

to tasteSalt

£0.05

to tasteBlack pepper

£0.10

Total Cost

£6.65

£1.66 per serving

Instructions

1.
Preheat oven to 375°F (190°C).
2.
In a large saucepan, heat olive oil over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
3.
Add the chopped Jersey Royal potatoes and vegetable broth to the saucepan. Bring to a boil, then reduce heat and simmer for 20 minutes, or until potatoes are tender.
4.
While the potatoes are simmering, prepare the croutons. Toss the cubed bread with a tablespoon of olive oil, thyme, salt, and pepper. Spread on a baking sheet and bake for 8-10 minutes, or until golden brown and crispy. Set aside.
5.
Remove the saucepan from the heat and add the watercress. Let it wilt slightly for a minute or two.
6.
Using a blender or immersion blender, carefully blend the soup until smooth and creamy. Be cautious when blending hot liquids.
7.
Return the soup to the saucepan and heat gently. Stir in the double cream (if using) and season to taste with salt and pepper.
8.
Ladle the soup into bowls and top with the crispy croutons. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (400g)

475 kcal / 1987 kJ

Carbs

38g

15% of RDA

Fat

32g

46% of RDA

Protein

10g

20% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

7 g

8% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

For a vegan option, omit the double cream or substitute with coconut milk.

If the soup is too thick, add a little more vegetable broth to reach your desired consistency.

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

Cooking Equipment

Large saucepan

Blender or Immersion Blender

Baking sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Pan-Seared Jersey Scallops with Parsnip Puree

Sweet Jersey scallops perfectly seared and served on a silky parsnip puree with Jersey butter

45 minutes

4 servings

Medium

"Pairs perfectly with this starter"

Dessert

Jersey Apple and Blackberry Crumble with Crème Fraîche

A simple and delicious crumble featuring locally sourced Jersey apples and blackberries, topped with a buttery crumble and served with a dollop of crème fraîche. Perfect after a rich savory dish.

45 minutes

4 servings

Easy

"The sweet and tart flavors of apple and blackberry provide a refreshing end to the meal, balancing the savory richness of the scallops. The warm, comforting crumble texture contrasts nicely with the smoothness of the parsnip puree, while the crème fraîche adds a tangy coolness that complements both the crumble and the preceding courses. It uses locally sourced ingredients."

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Jersey Royal Potato and Watercress Soup with Crispy Croutons

Ingredients

Instructions