This creamy wild garlic and potato soup is made with just a few ingredients and is ready in no time. It's the perfect way to use foraged herbs.
This wild garlic and potato soup with cream is easy to make, super cheap if you pick the herbs yourself, and so delicious!
We are in the middle of wild garlic season, so I try to make the most of it as long as I can: 1-2 more weeks, and it will all be gone. I've been making this simple dish lots and lots of times during the past years. My son loves any kind of potato soup, so combining the wild herbs with potatoes came naturally.
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What is wild garlic?
- Known under many names, from the Latin Allium ursinum (bear's garlic) to ramsons, buckrams, bear leek, or wood garlic, the plant is related to chives and is native to Europe and Asia.
- It also grows throughout North America, in the Eastern half of the United States, and on the West Coast.
- It has a short spring season, from April to June, depending on where in Europe you are.
- Read What to Do with Wild Garlic for more information on how to pick, clean, and use these herbs.
Can you eat it?
It is one of the most delicious plants that you can forage yourself.
But you really have to know what it looks like because mistaking it for the Lily of the Valley can lead to severe poisoning.
Before you pick wild garlic, make sure you know what you are doing. The first time you do it, do it with an expert who knows the difference. The differences between the two plants are actually very easy to see; once you know them, you know them.
Ingredients
See the recipe card for full information on ingredients and quantities.
If you picked lots of these aromatic leaves, use them to make Wild Garlic Pasta, Wild Garlic Butter, or Wild Garlic Crepes. Use the Search button on the blog to find lots of other ideas.
How to make wild garlic soup?
- Step #1: Cook the onion in some oil or butter until translucent.
- Step #2: Add the potatoes and the roughly chopped leaves. Leave 4-5 large leaves for the garnish.
- Step #3: Pour in the stock some salt and pepper.
- Step #4: Cook on medium-low heat until the potatoes are soft, about 15-20 minutes, but check.
- Step #5: Stir in the heavy cream.
- Step #6: Blend the soup, reheat it gently, and adjust the taste.
How to store and reheat?
- Refrigerate leftover wild garlic soup in an airtight container for 3-4 days.
- Reheat it on the stovetop or microwave.
Wild Garlic and Potato Soup
Ingredients
- 3.5 oz wild garlic 100 g, a very large bunch
- 1 lb potatoes 450 g
- 1 medium onion
- 1 tablespoon olive oil or butter
- 4¼ cups chicken stock or vegetable broth, 1 liter, Note
- ⅓ cup heavy cream 75 ml
- fine sea salt and black pepper
Instructions
- Clean the wild garlic leaves thoroughly. Keep 4-5 large ones for garnishing. Roughly chop the rest. Set aside.3.5 oz wild garlic/ 100 g
- Peel and cube the potatoes and set them aside. Finely chop the onion and set it aside.1 lb potatoes/ 450 g + 1 medium onion
- Cook onions: Heat the oil in a pot. Cook the onions until translucent, 2-3 minutes, while stirring often.1 tablespoon olive oil
- Simmer the soup: Add potatoes and wild garlic. Pour in the stock. Cover, bring to a boil, and cook on medium-low heat until the potatoes are soft, about 15-20 minutes, but check.4¼ cups chicken stock / 1 liter
- Blend: Add the cream and blend the soup. Adjust the taste with salt and pepper. Garnish with the remaining and finely chopped wild garlic leaves.⅓ cup heavy cream/ 75 ml + fine sea salt and black pepper
Stella says
Just made this for dinner tonight (with potatoes that were cooked at the weekend and the addition of about 50g of Feta that needed using up) and it really is delicious. Thank you!
Adina says
I am so happy to hear it, Stella. Thank you.
Saba says
Where is the recipe?
Adina says
At the end of the post. Above the comments.
Adina says
Sorry. There ist something wrong with the mobile version, I have just noticed. I will try to fix ist as soon as it gets.