Just when you think soup season is winding down, spring has a way of reminding us that a bowl of something warm and nourishing still has its place. Nettles — one of the most overlooked yet nutrient-rich wild greens — are at their best in the spring, tender, vibrant, and packed with iron, calcium, and vitamin C. They’re easy to forage along hedgerows and woodland edges — just wear gloves and pick the young, fresh top leaves.
This recipe combines the earthy sweetness of leeks, the smokiness of garlic, and the creamy comfort of potatoes with the freshness of nettles. The result is a velvety soup that feels both rustic and refined. Finish it with a swirl of cream, and you’ve got a dish that captures the taste of the landscape in a single spoonful. Perfect for an outdoor lunch, a light supper, or a first course at a spring gathering.
As seen on the BBC Radio Foyle's Mark Patterson Show on 2nd of April 2025.
Ingredients
- 4 cloves smoked garlic, pressed or crushed
- 4 leeks, halved and smoked (or 1 cup chopped leeks)
- 2 tbsp butter
- 453 g (1 lb) potatoes, chopped (skins on if preferred)
- 3.5 cups broth of your choice
- 70 g fresh stinging nettle leaves (about 10–11 cups, young tops only)
- 450 g double cream, reserving a little for drizzling
- Salt and pepper, to taste
Method
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In a large soup pot, melt the butter over medium heat. Add the smoked garlic. Once fragrant, stir in the leeks.
If using regular leeks, start them first as they take longer to cook, then add garlic a few minutes later.
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Add the potatoes and pour in the broth. Bring to a boil, then reduce to a simmer. Cover and cook until the potatoes are nearly tender and break apart with a fork.
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Add the nettle leaves, pressing them down gently with a spoon. Simmer for 5 minutes, until the nettles are wilted and the potatoes fully soft.
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For a rustic texture: stir in the cream and season with salt and pepper to taste.
For a smooth finish: blend the soup with an immersion blender until silky, then add the cream and blend again. Adjust seasoning. -
Serve hot, finishing each bowl with a drizzle of cream.
Chef’s Notes
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Always wear gloves when foraging or handling raw nettles. Cooking removes the sting completely.
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Swap smoked garlic for roasted garlic if needed, or add a dash of smoked paprika for depth.
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This soup freezes well — just leave out the cream and add it after reheating.
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