New Potato, Wild Garlic and Parsley Soup


Paired with the fresh aroma of wild garlic, new potatoes make a wonderfully savoury soup.


  • 70g butter
  • 1 onion, chopped
  • a splash of dry white wine
  • 250g new potatoes, sliced
  • 1litre vegetable stock
  • 40g wild garlic
  • 150g flat leaf parsley, picked and washed
  • a dash of cream


In a pot, melt the butter on a medium heat and add the chopped onions. Cook until translucent.

Add the wine and let the alcohol evaporate. Add the potatoes, stock and salt and simmer for 30-45 minutes until the potatoes are completely soft.

Remove the pan from the heat and add the wild garlic, parsley and cream and blend the mixture in a food processor until smooth.

Adjust the seasoning to taste and serve with croutons and a drizzle of extra virgin olive oil.


If new potatoes are not available, any waxy potato that will hold its shape will do, such as small red or Yukon gold.

Photo Credit: Jonny Hughes @jonny2love
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