Wild Garlic Cream Soup with Potatoes

Peel the potatoes and onion and cut into small cubes. Sauté the pieces in a pot with oil and butter.

When the onions are translucent, deglaze with the soup. Cook until the potatoes are soft, then add whipped cream and cook for another 5 minutes.

Puree with a hand blender or stand mixer, slowly blending in the wild garlic leaves.

Season to taste with salt and pepper.

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