Jersey Royal Potato and Watercress Vichyssoise

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.

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.

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.

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.

Carefully transfer the soup to a blender (or use an immersion blender directly in the pot). Blend until completely smooth and creamy.

Pass the soup through a fine-mesh sieve for an even smoother texture (optional).

Stir in the Jersey double cream. Taste and adjust the seasoning with salt and white pepper as needed.

Allow the soup to cool completely, then refrigerate for at least 2 hours, or until thoroughly chilled.

To serve, ladle the chilled vichyssoise into bowls. Garnish with a drizzle of Jersey cream (optional), the reserved watercress, and chopped chives.