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Heat the butter in a large saucepan over a medium heat.
When foaming, add the potatoes and onion, then toss until well coated. Season.
Reduce the heat, cover and cook for about 10 minutes until the vegetables are soft.
Add the stock, bring to the boil, then add the wild garlic and cook for 2 minutes until wilted.
Immediately liquidise the soup with a hand-held stick blender, then return to the pan, stir in the cream, taste and season.
Serve hot with crusty bread.