Wild Garlic and Potato Soup

by Robert Booz

Try this simple and tasty soup on a cooler spring day or serve it cold on a warmer day. This recipe is an excellent base to play with; try adding fennel or turnips for example. You can also use the conserved garlic tops in salad or a compound butter.


  • 8 cups water
  • 2 large russet potatoes washed but unpeeled, sliced in 1/4 –inch rounds
  • 2 cups of wild garlic bottoms, cleaned (conserve the tops for another use)
  • 1 Tbsp. of butter
  • ¾ cup of cream
  • 2 sprigs of fresh thyme, picked
  • Pinch of fresh nutmeg
  • 1 tsp. of sherry
  • Salt to taste
  • For Garnish
  • 4 Tbsp. of reserved wild garlic tops, finely chopped.
  • Fresh ground black pepper to taste
  • A small pat of butter or a drizzle of sunflower oil
Wild Garlic and Potato Soup

Elizabeth Cecil

Start by blanching your wild garlic bottoms in a large pot of salted, boiling water for about a minute to render them a bit milder. Drain, and soften them lightly in a soup pot or Dutch oven with the butter and a bit of salt over medium heat, be careful not to put any color on them. Add potatoes and water. Let the soup simmer until the garlic and potatoes are tender (about 45 minutes).

Transfer the soup to a blender, or blend with an immersion blender, adding your thyme and nutmeg. At the very end add the cream, sherry, and adjust your seasoning.

You may choose to strain this through a mesh strainer or cheesecloth before filling your bowls and garnishing.

Recipe yields 4 servings.