Jersey Royal Potato and Wild Garlic Soup with Crispy Leeks

A creamy and vibrant soup celebrating the unique flavour of Jersey Royal potatoes and the pungent aroma of wild garlic, finished with crispy leeks for added texture and flavour. This recipe utilizes local Jersey ingredients for an authentic taste of the island.

Prep Time

15 minutes

Total Time

45 minutes

Calories

495 kcal

Difficulty

Easy

Equipment

3 items

Cost

£3.11/serving

Season:

🌸 Spring•☀️ Summer•❄️ Winter

Meal Type:

Snack•Soup

Cuisine:

Jersey

Mood:

Comfort Food

Ingredients

Servings

750gJersey Royal Potatoes(Scrubbed and roughly chopped)

£3.50

1largeLeek(White and light green parts only, thinly sliced)

£1.20

50gWild Garlic(Roughly chopped, adjust to taste)

£2.50

50gJersey Butter

£1.75

1mediumOnion(Chopped)

£0.50

1litreVegetable Stock(Use good quality stock)

£1.00

200mlJersey Milk(Full-fat or semi-skimmed)

£0.60

2tablespoonsOlive Oil(For crisping the leeks)

£0.20

To tasteSea Salt

£0.10

To tasteBlack Pepper(Freshly ground)

£0.10

OptionalSmall bunchChives(For garnish)

£1.00

Total Cost

£12.45

£3.11 per serving

Instructions

1.
Preheat oven to 180°C (160°C fan/Gas Mark 4). Toss the thinly sliced leeks with olive oil and a pinch of salt. Spread them in a single layer on a baking sheet and bake for 15-20 minutes, or until golden brown and crispy, turning halfway through. Set aside to cool.
2.
Melt the Jersey butter in a large saucepan over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
3.
Add the chopped Jersey Royal potatoes to the saucepan and cook for another 5 minutes, stirring occasionally.
4.
Pour in the vegetable stock and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
5.
Stir in the chopped wild garlic and cook for 1-2 minutes, until wilted and fragrant. Be careful not to overcook the wild garlic, as it can become bitter.
6.
Remove the soup from the heat and carefully blend until smooth using an immersion blender or regular blender (in batches).
7.
Return the soup to the saucepan and stir in the Jersey milk. Season to taste with salt and pepper.
8.
Heat gently until warmed through, being careful not to boil.
9.
Serve hot, garnished with the crispy leeks and chopped chives (if using).

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My Notes

Nutrition Information

Nutrition per serving (400g)

495 kcal / 2071 kJ

Carbs

45g

17% of RDA

Fat

32g

46% of RDA

Protein

12g

24% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

9 g

10% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

If you don't have wild garlic, you can substitute with 1-2 cloves of regular garlic, finely minced, added along with the potatoes. However, the flavor will be different.

The soup can be made ahead of time and reheated gently before serving. Add the milk just before serving to prevent curdling.

For a richer flavour, add a dollop of Jersey cream to each bowl before serving.

To ensure even cooking of the crispy leeks, make sure they are thinly sliced and spread out evenly on the baking sheet.

Taste the wild garlic before adding it to the soup as the pungency can vary.

Cooking Equipment

Large saucepan

Blender (immersion or regular)

Baking sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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