Jersey Royal Potato and Watercress Soup with Crispy Croutons

Preheat oven to 375°F (190°C).

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

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.

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.

Remove the saucepan from the heat and add the watercress. Let it wilt slightly for a minute or two.

Using a blender or immersion blender, carefully blend the soup until smooth and creamy. Be cautious when blending hot liquids.

Return the soup to the saucepan and heat gently. Stir in the double cream (if using) and season to taste with salt and pepper.

Ladle the soup into bowls and top with the crispy croutons. Serve immediately.