• 2 tbsp oil for frying, e.g. vegetable or sunflower

  • 1 onion, chopped

  • 600g potatoes, peeled and diced

  • 1.2 litres veg stock

  • 50g wild garlic leaves, shredded

  • crème fraîche or double cream, to serve

  • wild garlic flowers (optional)

  • salt and pepper


Heat the oil in a large saucepan. Add the onion and fry on a low heat for 8 minutes, until softened without colouring. Add the potatoes and stock. Bring to the boil, reduce the heat and simmer for 20 minutes, until the potatoes are tender. Add the wild garlic leaves, reserving a few shreds for garnishing the soup. Blitz in a blender or food processor until smooth, with flecks of wild garlic leaves. Reheat in the pan, seasoning to taste. Serve with a swirl of crème fraîche or double cream, a few shreds of wild garlic and a few wild garlic flowers, if you have them.