Potato and Wild Leek (Ramps) Soup
Now we have eaten some fine soups in our day but this potato soup extra tasty. If you want you can substitute leeks or green onions (whiny ramp cousins) if it’s past ramp season. Serves 4 to 6.
4 to 6 slices bacon
4 cups chopped ramps (including greens)
4 to 5 cups diced red potatoes
3 tablespoons flour
4 cups chicken broth
1 cup heavy cream
salt and pepper, to taste
In a large skillet or Dutch oven, fry bacon until crispy; set bacon aside. Add ramps and potatoes to the skillet; fry on medium-low heat until ramps are tender. Sprinkle with flour; stir until flour is absorbed.
Stir in chicken broth; simmer until potatoes are tender. Stir in the cream and heat thoroughly. Add salt and pepper to taste.
Source: Southern Foods