Ramps and Potato Soup

By Kim Severson

Updated Dec. 10, 2025

Total Time
35 minutes
Rating
5(72)
Comments
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Here’s something a little unusual to do with the ramps that pop up at the farmers’ market in the spring. Sauté them with some potatoes in bacon fat — always a good idea — and then simmer in chicken broth with some spices until done. You can mash up the potatoes a little to lend a smoother texture to the soup, or not. Either way: springtime deliciousness!

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Ingredients

Yield:4 to 6 servings
  • 4 to 6slices bacon
  • 4cups trimmed, chopped ramps, including greens (see note)
  • 4 to 5cups red potatoes, unpeeled, cut into ½- to ¾-inch dice
  • 3tablespoons flour
  • 4cups chicken broth
  • 1cup heavy cream
  • Salt and freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

405 calories; 26 grams fat; 13 grams saturated fat; 1 gram trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 33 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 12 grams protein; 949 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large Dutch oven over medium heat, fry bacon until fat is rendered and bacon is crispy. Remove bacon and reserve for another purpose. Add ramps and potatoes to bacon fat and sauté over medium heat until ramps are tender, about 5 minutes. Sprinkle with flour and stir to mix.

  2. Step 2

    Stir in chicken broth. Cover and simmer until potatoes are tender, about 15 minutes. Stir in cream and heat until steaming; do not boil. Salt and pepper to taste, and serve.

Tip
  • Ramps are sold at some Greenmarkets and can be ordered from Earthy Delights in DeWitt, Mich.: (800) 367-4709 or www.earthy.com.

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Ratings

5 out of 5
72 user ratings
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Comments

philip

pick your own then.

Shey

Actually it isn’t...I had made this for years as ramps grow wild here in upstate NY all over the place. We add more bacon because we like a meatier soup. Or you want a less flavored soup,just use the leaves instead of the whole ramp.

Marqua1

1/2 ramps and 1/2 leeks makes a souper soup! And depending on the fat content of your chicken broth, you may consider the heavy cream to be optional.

Ari

2 bunches yielded 4 cups chopped. $3 each at my local farmer's market. @Bill Owens

Mattie Schmitt

I used gold potatoes. I drained off most of the bacon fat to reduce the amount of fat before cooking the ramps and diced potatoes. I used half and half-again to reduce the fat- and garnished the bowls of soup with small bits of bacon. It works with store bought vegetable broth too. Found the ramps early spring at my local farmer's market.

Rick

We forage ramps in the spring in upstate NY. After they are cleaned and dried thoroughly they can be chopped and portioned into 4 cup quantities. No need to blanch but be sure they are in high quality freezer bags to prevent a smelly freezer. Then they can be added directly to the diced potatoes after the potatoes have sautéed a few minutes in the bacon fat. Makes this soup accessible year round. Having frozen portions is also a good trick for leeks.

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