For the wild garlic soup, rinse the wild garlic leaves with cold water, spin dry and chop coarsely. Peel and finely chop the onion. Peel and dice the potatoes.
Heat 1 tablespoon of butter in a pot and roast the onions in it until golden. Pour in the vegetable soup, add the diced potatoes and season with nutmeg. Simmer until the potatoes are almost soft. Now add the chopped wild garlic leaves and simmer briefly. Puree with a hand blender and finally stir in the cream. Season the wild garlic soup with salt and pepper.
Cut the toast into cubes. Heat the remaining butter and fry the toast cubes in it. Add to the soup just before serving.