Cream of Potato & Ramp Soup



Cream of Potato & Ramp Soup


Click see more for recipe details


Cream of Potato & Ramp Soup


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)


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


Leaving a comment rewards the author of this post- add to the discussion here-

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s