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Creamy Wild Garlic and Potato Soup Recipe with Crispy Sourdough Croutons

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A comforting and creamy soup featuring wild garlic and potatoes, topped with crispy sourdough croutons. Quick and easy to make, perfect for cozy dinners.

Ingredients

Scale
  • 600g (about 1.3 lbs) waxy potatoes, peeled and diced (Yukon Gold or Charlotte)
  • 100g (about 3.5 oz) wild garlic leaves, roughly chopped (can substitute with ramps or baby spinach)
  • 1 medium white or yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 liter (4 cups) vegetable stock
  • 100ml (about 1/3 cup) heavy cream (can substitute with coconut cream for dairy-free)
  • 2 tbsp unsalted butter, softened (or olive oil)
  • 4 thick slices sourdough bread, cut into 1-inch cubes (day-old bread preferred)
  • 2 tbsp olive oil (for croutons and sautéing)
  • Salt and freshly ground black pepper to taste
  • Optional: fresh lemon juice to brighten the soup before serving

Instructions

  1. Peel and dice the potatoes into roughly 1-inch cubes. Finely chop the onion and mince the garlic cloves. Roughly chop the wild garlic leaves and set aside.
  2. Heat 2 tablespoons of butter and 1 tablespoon olive oil in a large pot over medium heat. Add the onion and a pinch of salt, cooking gently until soft and translucent, about 5 to 7 minutes. Add the minced garlic and cook for another minute until fragrant, avoiding browning.
  3. Add the diced potatoes and stir to coat with the butter and garlic mixture. Pour in the vegetable stock. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15 to 20 minutes until potatoes are fork-tender.
  4. Stir in the chopped wild garlic leaves and cook for an additional 2 minutes until wilted.
  5. Remove the pot from heat and puree the soup using an immersion blender until smooth and creamy. If using a countertop blender, blend in batches carefully.
  6. Stir in the heavy cream. Season with salt and freshly ground black pepper. Adjust seasoning and consistency with additional stock or water if needed.
  7. Preheat oven to 375°F (190°C). Toss sourdough cubes with 1 tablespoon olive oil and a pinch of salt. Spread evenly on a baking tray and toast for 12 to 15 minutes, turning halfway, until golden and crunchy.
  8. Ladle soup into warm bowls and top generously with crispy sourdough croutons. Optionally, drizzle with olive oil or a squeeze of fresh lemon juice.

Notes

Use waxy potatoes like Yukon Gold for smooth texture. Add wild garlic at the end to retain vibrant flavor and color. Toast croutons carefully to avoid burning. Season gradually as potatoes absorb salt. For vegan version, substitute butter and cream with plant-based alternatives. Croutons can be made in a skillet if oven is unavailable.

Nutrition

Keywords: wild garlic soup, creamy potato soup, sourdough croutons, easy soup recipe, spring soup, vegetarian soup, comfort food

Find it online: https://flurpchef.com/creamy-wild-garlic-and-potato-soup-recipe-with-crispy-sourdough-croutons-easy-and-delicious/