John Myers
Potato and Wild Garlic Soup
The perfect potato and wild garlic soup recipe with a picture and simple step-by-step instructions.
- 600 g Potatoes
- 1 piece Onion
- 1 liter Vegetable broth
- Salt
- Pepper
- 150 ml Cream or whole milk
- 1 Msp Nutmeg
- 200 g Herbal cream cheese, goat cream cheese or 4 processed cheese corners
- 1 shot White wine
- 1 bunch Wild garlic
- Cook the peeled and diced potatoes with the coarsely chopped onion and half of the wild garlic in the vegetable stock. Take out some of the vegetables and set aside. Puree the rest until creamy. If you prefer a very creamy soup without pieces, you don’t take anything and puree everything.
- Stir in the cream cheese and cream. Season to taste with wine and spices. Stir in the vegetables you have set aside. Serve the soup with the rest of the wild garlic cut into thin strips.
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