Jersey Royal Potato and Wild Garlic Soup with Crispy Leeks

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.

Melt the Jersey butter in a large saucepan over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

Add the chopped Jersey Royal potatoes to the saucepan and cook for another 5 minutes, stirring occasionally.

Pour in the vegetable stock and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.

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.

Remove the soup from the heat and carefully blend until smooth using an immersion blender or regular blender (in batches).

Return the soup to the saucepan and stir in the Jersey milk. Season to taste with salt and pepper.

Heat gently until warmed through, being careful not to boil.

Serve hot, garnished with the crispy leeks and chopped chives (if using).