Ramp & Potato Soup – It’s Stinking Good!


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

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