Leek and Potato Soup with Wild Garlic Pesto by Bea Kabiri

Perfect for this year's abundant harvest of wild garlic. A simple, slow soup that relies on its good ingredients to shine through.

If you're keen to get your hands on some wild garlic there are a number of guides on how to forage for ransoms, as they're technically known. The woodland trust have provided a list of 7 top tips to find it - just make sure you don't mistake lily of the valley! You can also buy it between March and June at farmers' markets and even online.

Serves: 4-6 people

Time: 45 minutes


* indicates optional ingredients

The Soup

  • 1 tbs organic butter

  • 2 thinly sliced leeks

  • One bunch of wild garlic stems (set leaves aside for pesto)

  • 1 kg white potato, thinly sliced

  • 324g (1 pouch) Organic Chicken Bone Broth

  • Raw apple cider vinegar (with mother)

  • Pink Himalayan / Celtic sea salt

  • Ground white pepper

  • Nutmeg


  • 70g wild garlic leaves, one bunch, chopped

  • 30g / small handful toasted walnuts

  • 15g Parmesan, grated

  • Splash extra virgin olive oil

  • Sea salt

  • Black pepper

  • Zest and juice of half a lemon


  1. Slowly heat the fat in a heavy based large saucepan

  2. Gently soften the leeks + wild garlic stems in the butter for about 10 minutes until translucent.

  3. Add in the potatoes and cook slowly in butter for about 30 mins, stirring occasionally.

  4. Add the chicken bone broth, water, salt and white pepper, bring to a boil, reduce heat and simmer and cover until the potato is soft (approx 10 mins).

  5. Grind the pesto ingredients in a pestle and mortar or food processor. The recipe is just a guideline - adjust the flavour and consistency to taste!

  6. Blend the soup until it's velvety smooth, adding more water to thin if necessary, and salt, white pepper and raw apple cider vinegar to taste.

  7. Serve with a fresh grating of nutmeg and the wild garlic pesto.

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