Ramp And Potato Soup


  • 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.
ranp and potato soup

1 Comment

  1. John B. (central PA)

    I’ve been using your recipe for potato ramp soup for YEARS now! It’s absolutely perfect on a cool April afternoon! I make a batch using chicken stock and bacon, and another batch using vegetable stock for my vegetarian wife; both are excellent!

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Wild West Virginia Ramps