A tasty soup that's easy to prepare.


  • 1 bunch wild garlic (washed well)
  • 1 each large onion
  • 1 each large leek
  • 200 g peeled potatoes
  • 400 ml chicken stock
  • 50 ml cream
  • olive oil
  • salt and pepper


  • Drizzle a little oil into a large pot and place over a medium heat.
  • Add in the chopped leeks and onions and cook slowly until they have softned.
  • Add the stock and the potatoes and bring this to the boil. Reduce to a simmer and cook for 20 minutes.
  • Now add the garlic leaves and cream. Continue to simmer for a minute or two, just to soften the garlic leaves.
  • Add the soup to a jug blender and blend until smooth. Check the seasoning and pour into a hot bowl.
  • Garnish with a spoon full of pesto and serve with plenty of bread to mop it up.

More by Richie Wilson:

Find recipes by keyword:

autumn family dinners irish spring summer winter light meals and snacks quick meals soups the afternoon show