Wild Garlic and Potato Soup
Spring is here and the Wild Garlic is crazy good right now. Wild Garlic and Potato Soup is super easy and fast to make and really highlights the delicate flavor of the wild garlic leaves. It is basically my Leek and Potato Soup recipe with a handful of Wild Garlic leaves and buds thrown in with a very, very green overtone. You can make the Chive Dumplings and substitute chopped Wild Garlic for the chives or just top with some Wild Garlic Pesto and a dollop of Creme Freche or Sour Cream. This is a delicious spring soup for those days where you really, really want it to be Spring but the weather is still sayin’ Winter….days when soup is good and hot and filling but with a hint of simple freshness from the just picked Garlic leaves. When picking Wild Garlic, look for small, deep green leaves and pick the flowers and bulbs as well. The smaller leaves have a less bitter flavor than bigger leaves. Wash them well and spin dry. You can always buy a bunch at the store if you are not into walks in the rain foraging for wild garlic, but the done it yourself flavor of the soup is far superior.
Fields of Tender Young Wild Garlic Waiting to be Picked
Wild Garlic & Potato Soup
Prep
Cook
Total
Yield 6 servings
Top with Dumplings or Creme Fresh and a few ribbons of wild garlic.
Ingredients
- 2 pounds startchy Potatoes, peeled and quartered
- Sea Salt and Pepper
- 2 large Leeks, sliced and washed
- 6-8 cups Veggie Broth
- large handful of Wild Garlic Leaves and buds, roughly chopped
- Cream or Oat Cream (optional)
- Dumplings:
- 2 cups Flour
- 3 tsp Baking Powder
- 1/2 tsp Sea Salt
- Soy, Oat or Almond Milk
- 2 Tbsp Olive Oil
- 1/4 c chopped Wild Garlic Leaves
- 1/4 c chopped Flat Leaf Parsley
Instructions
- Saute the Leeks in a splash of hot Olive Oil with a generous pinch of Sea Salt until tender 5-8 min.
- Add the Potatoes and 6 cups Vegetable Broth and bring to a boil, reduce and simmer 20 minutes until the Potatoes are tender
- Add the Wild Garlic and a few grinds Pepper
- Simmer until the Garlic is wilted, just a few minutes
- Whirl in batches in the VitaMix
- Add Cream or Oat Cream if you want a richer flavor
- Serve topped with Creme Freche, Wild Garlic Pesto and Wild Garlic Flower for Garnish or Make Dumplings:
- Mix all the Dry Ingredients together, add the Olive Oil, Garlic, Parsley and just enough Milk to make a soft, sticky dough (don't over mix)
- Drop by rounded spoonfuls into the hot soup, keep it over a simmer, cover and cook 10-15 minutes, turning the dumplings over once
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