Jersey Royal Potato and Watercress Soup with Truffle Oil

A creamy and vibrant soup showcasing the delicate flavour of Jersey Royal potatoes and peppery watercress, finished with a touch of luxurious truffle oil.

Prep Time

15 minutes

Total Time

45 minutes

Calories

525 kcal

Difficulty

Easy

Equipment

2 items

Cost

£3.23/serving

Season:

🌸 Spring•☀️ Summer•❄️ Winter

Meal Type:

Soup

Cuisine:

Jersey

Mood:

Comfort Food

Ingredients

Servings

750gJersey Royal potatoes(Scrubbed, but not peeled)

£3.50

50gJersey butter(Unsalted)

£1.20

1mediumOnion(Finely chopped)

£0.30

1mediumLeek(White and light green parts only, finely sliced and thoroughly washed)

£0.90

1.2litresVegetable stock(Good quality, low sodium)

£0.80

200mlJersey milk(Full fat for extra creaminess, or semi-skimmed if preferred)

£0.40

100gWatercress(Roughly chopped, reserve a small amount for garnish)

£1.20

1tspTruffle oil(High quality, to taste)

£2.50

To tasteSalt

£0.60

To tasteBlack pepper(Freshly ground)

£1.50

Total Cost

£12.90

£3.23 per serving

Instructions

1.
Melt the Jersey butter in a large saucepan over medium heat. Add the chopped onion and leek and cook gently for 5-7 minutes, or until softened but not browned.
2.
Add the scrubbed Jersey Royal potatoes to the saucepan. Pour in the vegetable stock, bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the potatoes are tender.
3.
Add most of the chopped watercress (reserving some for garnish) to the soup and cook for a further 2 minutes, until wilted.
4.
Remove the saucepan from the heat and carefully blend the soup using an immersion blender, or transfer to a regular blender (in batches if necessary). Blend until smooth and creamy.
5.
Return the soup to the saucepan and stir in the Jersey milk. Gently heat through, but do not boil.
6.
Season the soup to taste with salt and freshly ground black pepper.
7.
Ladle the soup into bowls. Drizzle each serving with a few drops of truffle oil and garnish with the reserved watercress.

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My Notes

Nutrition Information

Nutrition per serving (600g)

525 kcal / 2197 kJ

Carbs

45g

17% of RDA

Fat

32.5g

46% of RDA

Protein

14.5g

29% of RDA

Detailed Breakdown

Fibre

6.5 g

22% of RDA

Sugar

12 g

13% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

19.5 g

98% of RDA

Chef's Tips

For a richer flavour, you can substitute some of the vegetable stock with chicken stock.

The soup can be made ahead of time and reheated. Add the truffle oil just before serving to preserve its flavour.

Serve with crusty bread for a satisfying lunch.

Cooking Equipment

Large saucepan

Blender or immersion blender

Wine Pairings

No wine pairing suggestions available for this recipe.

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Jersey Royal Potato and Watercress Soup with Truffle Oil

Ingredients

Instructions