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Potato and Wild Leek (Ramps) Soup

User Rating 5 Star Rating (2 Reviews)


Use leeks to make this tasty potato soup, if you don't have wild leeks or seasonal ramps.


  • 4 to 6 slices bacon
  • 4 cups chopped ramps (including green)
  • 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.
Serves 4 to 6.

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User Reviews

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 5 out of 5
Potato and Ramp Soup, Member Kayascott

This soup is fantastic. Only substitution was the use of regular white potatoes for the red potatoes and 1/2 and 1/2 for the cream, due to what I had on hand at the time. We also served with a bit of shredded cheese. Even our children enjoyed (age 7 and 10). Ramps are native to Central New York Forests in the in April and I used the green parts only (the only part I harvest). A wonderful spring potato chowder.

11 out of 11 people found this helpful.

See all 2 reviews

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