About this Wild Garlic, Leek and Potato Soup Recipe
Spring is finally here! This means wild garlic is popping up everywhere in the woods, and the smell of garlic spreads when you walk next to them. Wild garlic for me means cooking a lot of delicious recipes which includes the powerful and tasty wild garlic leaves. A lot of people make a soup using wild garlic and nettles, but I wanted to try a more filling soup. I love potato and leek soup, so I thought it would be fun to try to add some wild garlic. And what a surprise! It is the most amazing outcome – so creamy, so full of flavor, so delicious! The recipe is for 2 people, but I would recommend making a double portion and freeze the leftovers.
A bit about Wild Garlic
Obviously, wild garlic tastes like garlic but has a more sweet and less strong taste than garlic. When foraging for wild garlic, you will often find a huge carpet of wild garlic leaves, covering the forest floor. Both the leaves, flowers and the bulk can be eaten raw. But be sure only to pick the leaves and the flowers and not the bulb in case you live in an area with a scarce amount of wild garlic. If you are interested in finding other recipes and ways of preserving wild garlic, you can find them here: wild garlic sea salt, wild garlic butter, wild garlic pesto.
Wild Garlic, Leek and Potato Soup
- 2 tablespoons butter
- 14 ounces (400 grams) potatoes , peeled and cubed
- 1 leek, cut in slices
- 1/2 onion , chopped
- 1/2 red chili
- 2 sprigs thyme
- 1.8 ounces (50 grams) wild garlic leaves, chopped
- 2 ⅝ cups (600 ml) vegetable or chicken stock
- ⅜ cup (100 ml) heavy cream
- Salt and pepper
- 1/2 leek , in slices
- 0.3 ounces (10 grams) wild garlic leaves, chopped
- 1 tablespoon butter
- Salt and pepper
- In a large saucepan, melt the butter.
- Add onion, potatoes, leek, whole chili, and thyme and cook over medium-high heat for 10 minutes while stirring.
- Add wild garlic leaves and cook for 1 minute.
- Pour in the stock and bring to a boil. Let simmer for about 15 minutes.
- Remove the thyme sprigs and the chili.
- Remove the soup from heat and blend until a smooth consistency.
- Place the soup back on the stove and add heavy cream and heat up.
- Season with salt and pepper and serve with leek and wild garlic topping.
- On a frying pan, melt a tablespoon of butter and add leek and wild garlic. Cook for a few minutes and season with salt and pepper.