A Hearty Wild Garlic & Potato Soup Recipe

My Wild Garlic & Potato Soup Recipe

I’m really making the most of the wild garlic season, as it only lasts a matter of weeks! Today I have another delicious wild garlic recipe to share with you – last week we shared our Wild Garlic Risotto recipe, and this one is just as hearty. This soup is the perfect thing to make for your lunches for the week, as you can store it in the fridge for many days and reheat it in a matter of minutes each lunchtime. Be sure to read to the end as I have two little bonus recipes to share with you as well!




1 Handful Wild Garlic

600g Potatoes (approx 3 large potatoes), peeled & chopped

1L Vegetable Stock (bonus points if you’ve made it yourself!)

1 Large Onion, chopped

Olive oil

Salt & Pepper



Sauté your onions in olive oil until they begin to turn translucent.

Add your potatoes and stock and cook until the potatoes soften.

Add your wild garlic then blend. Season to taste with salt and pepper.

Serve topped with homemade croutons & wild garlic oil (optional but delicious!).



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Bonus Recipes

If you have time, you could also whip up a wild garlic olive oil to pour on top of your soup, as well as to top scrambled eggs, salads and more! It’s super quick and easy and only requires two ingredients.

Simply wash a large bunch of wild garlic and then blanch it – this means placing it in boiling water for only a minute, and then placing it in cold water to stop it cooking. Blanching the leaves ensures they retain their vibrant green colour. Next, chop up your wild garlic and add it to a blender. Add an equal quantity of extra virgin olive oil and then blend until smooth. Sieve your oil, then keep your wild garlic oil in the fridge and it should last several days.


Another way to up your soup game is to add homemade croutons! Grab the slightly stale ends of your sourdough loaf and chop into cubes. Add to a baking tray along with some salt, pepper and olive oil. You could add some chilli flakes too if you want an extra kick. Bake in the oven on 170C for around 15 minutes and then sprinkle the croutons on your soup.