- 1 onion
- 1 leek
- 1 celery stick
- 500g potatoes
- 3 garlic cloves
- 1 vegetable stock cube
- A handful of wild garlic
- 125ml double cream, plus extra to serve
Prep: 15 mins | Cook: 20 mins
1. Fill your kettle and boil it. Peel and halve the onion, then finely chop it. Trim the roots and any woody greens 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 dice them to match.
2. Place a large pan on a medium-low heat, add a splash of olive oil and all the chopped veg. Season with a pinch of salt and pepper and gently fry, stirring often, for 8-10 mins till the veg have started to soften but not colour. If the veg start to brown, turn the heat down and add 2-3 tbsp water.
3. While the veg fry, peel and finely chop the garlic cloves. Crumble the stock cube into a jug and pour in 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 a generous handful of the wild garlic to the pan (keep a leaf or two back for garnishing) and pour in 125ml double cream. Simmer for 1-2 mins to wilt the garlic. Menahwile, finely shred 1-2 leaves of wild garlic for garnish.
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 bowl, sprinkle with the shredded wild garlic and serve.