Wild garlic soup with bacon-fat potatoes and sour cream

Preparation time
30 mins to 1 hour

Cooking time
over 2 hours

Serves 4


By Lisa Allen
From Saturday Kitchen


  • 500g/1lb 2oz onions, thinly sliced
  • 400g/14oz wild garlic, plus 25g/1oz wild garlic stalks
  • 1 fresh thyme sprig
  • 50g/1¾oz garlic bulbs, unpeeled
  • 50g/1¾oz butter
  • 150g/5½oz potatoes, peeled and very thinly sliced
  • 25g/1oz double cream
  • salt

For the bacon-fat potatoes and crispy skin

  • olive oil, for frying
  • 50g/1¾oz smoked pancetta lardons
  • 1 small waxy potato, cut into 1cm/½in cubes, skin roughly chopped
  • 1 fresh thyme sprig
  • 1 garlic clove, crushed
  • knob of butter

To serve

  • 50ml/2fl oz sour cream
  • wild garlic oil, optional
  • handful small wild garlic leaves