Foraging Recipe: Wild Leek & Potato Soup

There’s nothing quite like the first foraging of spring.

After a long winter, spotting those vibrant green shoots of wild leeks (also known as ramps) pushing up through the forest floor is pure magic, a true sign of spring. Their bold, garlicky flavour brings fresh energy to the kitchen, and for many of us, cooking with them feels like reconnecting with the land itself.

But with that joy comes responsibility.

Wild ramps have become incredibly popular in recent years, and overharvesting in some areas has led to declining populations. If you’re lucky enough to have access to them, please forage mindfully: harvest only a small portion of any patch, never uproot the whole plant unless it’s truly abundant, and always follow your local guidelines and ethical practices.

Better yet, take only one leaf per plant, leaving the bulb to regrow.

Let’s celebrate the gift of wild foods — with gratitude, restraint, and care for the future.

Recipe: Wild Leek & Potato Soup (Serves 4)

Ingredients:

• 1 tbsp butter or oil

• 1 bunch wild leeks (ramps), cleaned — white parts chopped, greens reserved

• 3-4 medium potatoes, diced

• 1 clove garlic (optional)

• 4 cups vegetable or chicken broth

• Salt & pepper to taste

• Splash of cream or 1/2 cup milk

Instructions:

1. In a pot, heat butter/oil over medium heat.

2. Sauté diced potatoes and white parts of leeks (and garlic, if using) for 2–3 min until fragrant.

3. Add broth. Bring to a boil, then simmer 15–20 min until potatoes are tender.

4. Stir in chopped leek greens. Cook 2–3 min more.

5. Blend (fully or partially). Blending some of the potatoes will help thicken the soup for a nicer texture. 

6. Add cream or milk and heat through without boiling. Season with salt and pepper to taste. 
   

Serve warm with crusty bread.

Notes on Foraging

Responsible foraging involves thorough research, accurate plant identification, ethical harvesting methods, and awareness of risks before harvesting or consuming plants from the wild.