- 1 onion
- 1 leek
- 1 celery stick
- 500g potatoes
- 3 garlic cloves
- 1 vegetable stock cube
- A handful of wild garlic
- ½ x 227ml plus 1 tbsp double cream
- ½ tbsp olive oil
- Sea salt
- Freshly ground pepper
- 2-3 tbsp cold water
- 850ml boiling water
- Large pan with a lid
- Vegetable peeler
- Measuring jug
- Hand-held blender or blender
- 1.
Fill your kettle and boil it. Peel and halve the onion, then finely chop it. Trim the roots and the top 3cm off the leek, then halve it and rinse out any grit. Finely slice it. Trim any dry ends off the celery stick, then dice the celery. Peel the potatoes and chop them into small pieces.
- 2.
Place a large pan on a medium-low heat and add ½ tbsp oil and the chopped veg. Season with a pinch of salt and pepper and gently fry, stirring often, for 8 mins till the veg have softened but not coloured. If the veg start to brown, turn the heat down and add 2-3 tbsp water.
- 3.
While the veggies fry, peel and finely chop the garlic cloves. Crumble the stock cube into 850ml hot water from the kettle. Stir to dissolve.
- 4.
Stir the garlic into the pan and pour in the stock. Cover, bring to the boil, then lower the heat and simmer for 10-15 mins till the potatoes are soft.
- 5.
Add the wild garlic to the pan and pour in half the pot of cream. Simmer for 1-2 mins to wilt the garlic.
- 6.
Use a hand-held blender to blitz the soup till smooth in the pan, or transfer it to a blender and blitz. Taste and add a pinch more salt and pepper if you think it needs it. Ladle the soup into warm bowls, drizzle ½ tbsp cream over each and serve.
- Tip
Eat & Keep This soup will keep for up to 3 days in the fridge or up to 3 months in the freezer. To store, cool it, then divide into individual containers, seal and chill or freeze. Defrost overnight and reheat till piping hot.