Our own Martin O'Donnell, head chef at The Twelve Hotel, shared his recipe for organic potato and wild garlic soup with the nation during Sunday AM on TV3 last weekend.

Coupled with 'bubbly cheese' on sourdough toast, it will serve six happy diners!

Ingredients:  
 

500g organic potatoes, peeled
2 shallots
Bulb Garlic, peeled
1 small Bayleaf
Stick Celery
200ml Milk
200ml Cream
100g Butter
2 bunch of wild garlic, well washed 

For the sourdough toastie:
 

2 slices thick sourdough
200g Cream Cheese
100g Smoked Cheese, grated
500ml good quality beer
Salt & Pepper
Tsp Wholegrain Mustard

Method:

1. For the soup, sweat the shallots, garlic and celery in the butter and bayleaf .
2. Season with a little salt and pepper and add in the diced peeled potatoes and the milk.
3. Bring to a gentle simmer and cook until the potatoes are just tender ( the smaller the dice the quicker the soup will cook ) keeping the flavours in. 
4. Add the wild garlic and cook for 3 minutes then blitz the soup with a hand blender until creamy smooth
5. Add the cream and check the seasoning
6. For the sourdough toastie, slice the bread and lightly toast on both sides
7. In a bowl mix all the ingredients for the cheese mix and mix well to make a paste
8. Spread the cheese mix generously over the sourdough and bake in a hot oven until bubbling and golden brown on top
9. Serve straight from the oven with the soup.

WATCH: https://www.tv3.ie/3player/show/800/141021/0/Sunday-AM