Wild Onion and Potato Soup
Wild onions, also known as wild garlic or Allium canadense, are perennial plants native to North America.
People often forage for wild onions to use in salads, soups, and other dishes. The entire plant is edible, with a flavor similar to cultivated onions or garlic.
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Servings
- 4
- Category
Wild Onion - Wild Greens
- Cuisine
North America
Ingredients
- 1 cup chopped wild onions (bulbs and greens)
- 1 large onion, chopped
- 4 cups diced potatoes
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 4 cups vegetable or chicken broth
- Salt and pepper to taste
- 1/2 cup heavy cream (optional)
- Chopped fresh chives for garnish (optional)
Directions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
- Add the diced potatoes and vegetable or chicken broth to the pot. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.
- Once the potatoes are tender, use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender and puree in batches.
- Stir in the chopped wild onions and simmer for an additional 5 minutes.
- Season the soup with salt and pepper to taste. If using, stir in the heavy cream for added richness.
- Ladle the soup into bowls and garnish with chopped fresh chives, if desired. Serve hot and enjoy!
