Jersey Royal Potato and Watercress Vichyssoise

A chilled, creamy soup showcasing the delicate flavour of Jersey Royal potatoes and the peppery freshness of watercress, enriched with Jersey cream. A true taste of Jersey.

Prep Time

15 minutes

Total Time

45 minutes

Calories

485 kcal

Difficulty

Easy

Equipment

2 items

Cost

£2.90/serving

Season:

🌸 Spring•☀️ Summer•❄️ Winter

Meal Type:

Cuisine:

Dietary:

Mood:

Ingredients

Servings

750gJersey Royal potatoes(Scrubbed clean, not peeled)

£3.50

2Leeks(White and light green parts only, finely sliced and washed thoroughly)

£1.50

50gJersey butter(Unsalted)

£1.25

150gWatercress(Washed and roughly chopped, reserve a small handful for garnish)

£1.75

750mlVegetable stock(Good quality, low sodium. Ideally homemade using Jersey seasonal vegetables.)

£0.80

150mlJersey double cream(Plus extra for drizzling (optional))

£1.80

2tbspChives(Finely chopped, for garnish)

£0.75

to tasteSalt(Sea salt recommended)

£0.10

to tasteWhite pepper(Freshly ground)

£0.15

Total Cost

£11.60

£2.90 per serving

Instructions

1.
Melt the Jersey butter in a large saucepan over medium heat. Add the sliced leeks and cook gently for 8-10 minutes, or until softened but not browned, stirring occasionally.
2.
Add the Jersey Royal potatoes to the pan and stir to coat them with the butter and leeks. Season lightly with salt and white pepper.
3.
Pour in the vegetable stock and bring to a simmer. Reduce the heat to low, cover the pan, and cook for 20-25 minutes, or until the potatoes are very tender.
4.
Remove the pan from the heat and stir in the chopped watercress. Allow the watercress to wilt slightly in the hot soup for a minute or two.
5.
Carefully transfer the soup to a blender (or use an immersion blender directly in the pot). Blend until completely smooth and creamy.
6.
Pass the soup through a fine-mesh sieve for an even smoother texture (optional).
7.
Stir in the Jersey double cream. Taste and adjust the seasoning with salt and white pepper as needed.
8.
Allow the soup to cool completely, then refrigerate for at least 2 hours, or until thoroughly chilled.
9.
To serve, ladle the chilled vichyssoise into bowls. Garnish with a drizzle of Jersey cream (optional), the reserved watercress, and chopped chives.

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My Notes

Nutrition Information

Nutrition per serving (445g)

485 kcal / 2029 kJ

Carbs

30g

12% of RDA

Fat

38g

54% of RDA

Protein

18% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

6 g

7% of RDA

Sodium

450 mg

20% of RDA

Saturated Fat

24 g

120% of RDA

Chef's Tips

For a richer flavour, you can use a combination of vegetable and chicken stock.

The soup can be made a day ahead and stored in the refrigerator until ready to serve.

If you don't have Jersey cream, you can substitute with crème fraîche, but it will slightly alter the flavour profile.

Adjust the amount of watercress to your preference for a more or less peppery soup.

Cooking Equipment

Large saucepan

Blender or immersion blender

Wine Pairings

No wine pairing suggestions available for this recipe.

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