Peel and cut the onion, peel and dice the potatoes. Heat some olive oil in a pot and sauté the onion. Add the potato cubes and fry them a bit, add the broth and wild garlic. Season with salt and pepper and simmer slowly until the potatoes are tender.
Then purée the soup and refine with cream. Get hot and serve immediately.
So that the soup gets a more intense green color, blanch the wild garlic leaves in a separate pot for half a minute and immediately quench with cold water. Add to the soup at the end and puree.