Potato, bread and wild garlic soup recipe | delicious. magazine

Ingredients

• 3 tbsp olive oil
• 2 onions, finely diced
• 4 large (about 800g) floury potatoes, diced
• 600ml hot vegetable stock
• About 100g stale rustic bread, such as sourdough or ciabatta, torn into pieces
• 3-4 handfuls wild garlic, washed but whole
• Extra-virgin olive oil (preferably a peppery one), to serve
• 1 dried red chilli, crumbled, to serve (optional)