Cream of Potato & Ramp Soup

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Cream of Potato & Ramp Soup

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Cream of Potato & Ramp Soup

Ingredients

8 cups russet potatoes; peeled and cut into 1 1/2  inch pieces

1 bunch fresh Spring Ramps; root ends removed and discarded

2 large cloves garlic; smashed; skins removed

4 tablespoon salted butter

1 teaspoon kosher salt

1 teaspoon freshly ground pepper

1/4 cup olive oil

32 0z. chicken broth (vegetable broth can be substituted)

1 cup water

1 cup evaporated milk

1/4 cup cooked and crumbled bacon (optional)

Step-by-Step

1 cut green leafy ends of Ramps; roughly chop; reserve

2 roughly chop white ends of Ramps; reserve

3 melt butter in medium sauce pan over high heat; add olive oil: potatoes and white chopped Ramp ends; sauté 3 minutes

4 add reserved leafy green ramp ends to pan; season with kosher salt and pepper; mix well; sauté 4 minutes stir often; add chicken broth and water; mix well

5 lower heat to medium high cook 10 minutes or until potatoes are fork tender

6 using immersion blender; puree potato ramp mixture until smooth

7 add evaporated milk; mix well; cook 5 minutes

8 ladle into serving bowl; top with crumbled bacon

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