Potato and Wild Leek (Ramps) Soup

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 08/9/22
Potato leek soup

David Marsden / Getty Images

Prep: 20 mins
Cook: 25 mins
Total: 45 mins
Servings: 4 to 6 servings

This recipe for creamy potato and ramps (some call them wild leeks) soup is a tasty springtime dish when ramps are at their best.

For some years now, ramps have become the darlings of foodies in the know. And despite being labeled "wild leeks," they really aren't leeks at all. Neither are they shallots or green onions, although they look like a green onions with one or two flat, broad leaves.

They are stronger than leeks, have a strong garlicky aroma and a mild garlicky flavor, and are actually related to the wild onion. 

You won't find ramps at most local grocers. They grow wild in areas with moist soil and are typically harvested by devotees who have a secret stash they return to year after year. 

So if you're lucky enough to have a line on a ramp patch, head there in the spring and make this delicious alternative to potato leek soup.

If you want to use ramps in something heartier than soup, try this fried potatoes with ramps and eggs recipe or bacon, tomatoes, and ramps quiche recipe.

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Ingredients

  • 4 to 6 slices bacon

  • 4 cups chopped ramps, including the green tops

  • 4 to 5 cups diced red potatoes

  • 3 tablespoons all-purpose flour

  • 4 cups chicken broth

  • 1 cup heavy cream

  • Salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

  2. In a large skillet or Dutch oven, fry the bacon until crispy, remove from the pan, and set aside.

  3. Add ramps and potatoes to the bacon grease in the skillet. Sauté on medium-low heat until the ramps are tender.

  4. Sprinkle with flour and stir with a wooden spoon until the flour is absorbed.

  5. Stir in chicken broth, bring to a boil, reduce the heat, and simmer until the potatoes are tender.

  6. Stir in the heavy cream and heat thoroughly without boiling.

  7. Add salt and pepper to taste.

  8. For a chunky soup, leave as is or blend a portion of the vegetables and return to the broth.

  9. Serve hot, or cool to room temperature, cover, and chill thoroughly to serve cold as you would a vichyssoise. Garnish with crumbled bacon, and serve with crusty artisan bread and butter if desired.

Use Caution When Blending Hot Ingredients

Steam expands quickly in a blender and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.

Recipe Variation

If a velvety smooth soup is desired, pour the entire contents into a blender or food processor and puree until thick and smooth.

How to Store

Leftovers of this potato and leeks soup can be placed in an airtight container and kept in the refrigerator for three to four days.


How do you enjoy ramps after the spring harvest?

Don't despair, ramps can be enjoyed when spring is just a distant memory if you pickle them or freeze them.

Nutrition Facts (per serving)
394 Calories
27g Fat
27g Carbs
13g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 394
% Daily Value*
Total Fat 27g 35%
Saturated Fat 13g 66%
Cholesterol 63mg 21%
Sodium 354mg 15%
Total Carbohydrate 27g 10%
Dietary Fiber 4g 13%
Total Sugars 4g
Protein 13g
Vitamin C 51mg 253%
Calcium 106mg 8%
Iron 2mg 13%
Potassium 937mg 20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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