Tasteful soup after a rainy and cold hike in spring, when wild garlic grows in forest.
Melt the butter in the pan. Once melted, fry the diced bacon and also add the diced onion and sweat them.
Stir in the vegetable stock.
Stir in the diced potatoes and the sliced wild garlic. Save 4 leaves as decoration.
Keep cooking until the potatoes are well soft. Mash it.
Add salt, pepper and nutmeg and boil it a last time for a minute.
Decorate with crème fraiche, the saved 4 leaves and enjoy with white bread.