Wild Garlic, Leek and Potato Soup

Spring is finally here! This means wild garlic is popping up everywhere, and the familiar smell of garlic spreads throughout the woods. Wild garlic for me means cooking a lot of delicious wild garlic dishes, and sharing it with friends and family.

A lot of people make wild garlic and nettle soup, so I wanted to try something different and make a more filling soup. I love potato and leek soup, so I thought it would be fun to try to add some wild garlic. And what a surprise! It was the most amazing outcome – so creamy, so full of flavor, so delicious! The recipe is for 2 people, but I would recommend making a double portion and freeze the leftovers.

Obviously, wild garlic tastes like garlic but has a more sweet and less strong taste than garlic. When foraging for wild garlic, you will often find a huge carpet of wild garlic leaves, covering the forest floor. Both the leaves, flowers and the bulk can be eaten raw. But be sure only to pick the leaves and the flowers and not the bulb in case you live in an area with a scarce amount of wild garlic. If you are interested in finding other recipes and ways of preserving wild garlic, you can find them here: wild garlic sea salt, wild garlic butter, wild garlic pesto.