Potato and Wild Garlic Soup

Preparation info

  • Serves


    • Difficulty


Appears in

Spring and Summer Cooking with a Veg Box (Riverford Companions)

Spring and Summer Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

  • About

We send you out wild garlic leaves but not the flowers as they–re too delicate to travel. The flowers are very pretty in soups and on salads, so collect a handful if you pass them when they–re out in April and May. This is good served with rye bread or thickly buttered cheese scones. Increase the amount of wild garlic if you dare!


  • 2 tbsp sunflower or light olive oil
  • 1 large onion, finely diced
  • 600


Heat the oil in a large saucepan. Add the onion and fry on a low heat for 10 minutes, stirring often, until softened without colouring. Add the potatoes and stock. Bring to the boil, reduce the heat and simmer for 20 minutes, or until the potatoes are tender.

Add the wild garlic leaves, reserving a few shreds for garnishing the soup. Blend until smooth. Reheat in the pan, seasoning to t