Potato and Wild Leek (Ramps) Soup
A creamy potato and ramps soup, ideal for springtime, features tender wild onions and a rich, savory broth.
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Instructions
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In a Dutch oven, fry bacon until crispy, then remove and set aside.
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Add ramps and potatoes to the bacon grease; sauté until ramps are tender.
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Sprinkle in flour and stir until absorbed.
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Stir in chicken broth, bring to a boil, then reduce heat and simmer until potatoes are tender.
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Stir in heavy cream and heat through, avoiding a boil.
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Season with salt and pepper.
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Serve chunky, or blend a portion of the soup for a smoother texture.
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Serve hot, or chill for a cold soup, garnished with crumbled bacon.
Nutritional Info (per serving)
Calories:
394 kcal
Carbohydrate:
27 g
Cholesterol:
63 mg
Fiber:
4 g
Protein:
13 g
Saturated Fat:
13 g
Sodium:
354 mg
Sugar:
4 g
Fat:
27 g
Unsaturated Fat:
0 g