Ingredients: 25g butter, 2 (roughly 275g) medium potatoes, cut into 1cm cubes, 1 (about 150g) medium onion, chopped, 1 liter vegetable stock, 4 big handfuls (about 200g) of wild garlic leaves, chopped, 100ml double cream
Directions: Heat the butter in a large saucepan over a medium heat. When foaming, add the potatoes and onion, then toss until well coated. Season. Reduce the heat, cover and cook for about 10 minutes until the vegetables are soft.
Add the stock, bring to the boil, then add the wild garlic and cook for 2 minutes until wilted. Immediately stir the soup with a hand-held stick blender, then return to the pan, stir in the cream, taste and season. Serve hot with crusty bread. You can replace the wild garlic with spinach or watercress!