1 Tablespoon oil

2 medium sized onions, peeled and roughly chopped

2 large potatoes, peeled and chopped

2 large handfuls of wild garlic leaves (weighing about 80-90g)

350ml hot vegetable stock

50ml double cream (optional, but much better with the cream)

Heat the oil in a large pan, add the onion and cook till soft. Add the potatoes and cook for a few minutes then add the stock, and simmer until the potato is soft. Add the wild garlic and cook for a minute more. Remove from the heat and puree in a blender or food processor. Stir in the cream and season to taste with salt and pepper.