Wild garlic soup with goats cheese cream

I have been dying to try this for ages. The goats cheese cream is obviously an optional extra, some toasted flaked almonds would also work well. Make it over the weekend for after a night out to restore the liver and to put a pep back in your step.

Ingredients:
2 handfuls of wild garlic
1 large white onion
2 medium sized potatoes
1 litre of vegetable stock
Salt and pepper to season
50g goats cheese
75ml cream

Method:
Peel, wash and dice the potatoes. Peel and dice the onion and add to a pan with the potatoes and a dessert spoon of olive oil. Fry until the onion becomes translucent, stirring frequently to stop the potato sticking. Add the stock and bring to the boil, then reduce heat and simmer until the potato is cooked. Wash and chop the garlic leaves, if they are not chopped they will get tangled around the blades of your blender. Then add to the soup, when they are just wilted remove from the heat and blend. Season with salt and pepper.
To make the goats cheese cream place the goats cheese in a small saucepan add the cream and heat through until the goats cheese has melted then boil until thickened. Add a swirl to the top of your wild garlic soup and serve.