Wild Garlic and Potato Soup

by Heather Earl

Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
Top with Dumplings or Creme Fresh and a few ribbons of wild garlic.
  • 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
  • ½ tsp Sea Salt
  • Soy, Oat or Almond Milk
  • 2 Tbsp Olive Oil
  • ¼ c chopped Wild Garlic Leaves
  • ¼ c chopped Flat Leaf Parsley
  1. Saute the Leeks in a splash of hot Olive Oil with a generous pinch of Sea Salt until tender 5-8 min.
  2. Add the Potatoes and 6 cups Vegetable Broth and bring to a boil, reduce and simmer 20 minutes until the Potatoes are tender
  3. Add the Wild Garlic and a few grinds Pepper
  4. Simmer until the Garlic is wilted, just a few minutes
  5. Whirl in batches in the VitaMix
  6. Add Cream or Oat Cream if you want a richer flavor
  7. Serve topped with Creme Freche, Wild Garlic Pesto and Wild Garlic Flower for Garnish or Make Dumplings:
  8. 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)
  9. 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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