Potato and Wild Leek (Ramps) Soup

Potato leek soup
David Marsden/Getty Images
Ratings (15)
  • Total: 45 mins
  • Prep: 20 mins
  • Cook: 25 mins
  • Yield: 4 to 6 servings
Nutritional Guidelines (per serving)
323 Calories
18g Fat
34g Carbs
8g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 4 to 6 servings
Amount per serving
Calories 323
% Daily Value*
Total Fat 18g 23%
Saturated Fat 10g 51%
Cholesterol 48mg 16%
Sodium 833mg 36%
Total Carbohydrate 34g 12%
Dietary Fiber 4g 15%
Protein 8g
Calcium 103mg 8%
*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.)

This recipe for creamy potato and ramp (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 nor green onions although they look like a green onion 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.

Ingredients

  • 4 to 6 slices bacon
  • 4 cups ramps (including the green tops, chopped)
  • 4 to 5 cups red potatoes (diced)
  • 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. In a large skillet or Dutch oven, fry the bacon until crispy, remove from the pan and set aside.

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

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

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

  5. Stir in the heavy cream and heat thoroughly without boiling. Add salt and pepper to taste.

  6. For a chunky soup, leave as is or blend a portion of the vegetables and return to the broth. If a velvety smooth soup is desired, pour the entire contents into a blender or food processor and purée until thick and smooth.

  7. Serve hot or cool to room temperature, cover, and chill thoroughly to serve cold as you would a vichyssoise.

  8. Serve with crusty artisan bread and butter if desired.

Enjoying Ramps After the Spring Harvest

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