Ramp & Potato Soup
Soup is incredibly versatile and such a satisfying meal. Paired with some toasted bread or a full on sandwich and they can really soothe the soul. Soups are also incredibly easy to make vegan by replacing butter with olive oil, chicken stock with vegetable stock, and cream with coconut milk.
This ramp and potato soup is really a baseline for you to play with. The potatoes give the soup a thick texture, which you can change based on your preference. Want a chunkier soup? Blend only half the potatoes! Want a thinner soup? Add more broth to the pot! Want more of that ramp flavor? Change the ratios at will!
Ramp & Potato Soup
- 4-5 ramps, cleaned, trimmed and diced
- 3-4 small to medium russet or yellow potatoes, diced
- 5 garlic chives, cleaned, minced (optional)
- 2 tbsp butter or olive oil
- 1 tbsp flour
- 1 carton or 2 cans vegetable or chicken stock (32oz)
- 1/4 cp white wine (optional)
- 1 bay leaf
- 1 tbsp thyme
- salt and pepper to taste
- Clean, peel, trim, and dice all veggies.
- In a medium to large dutch oven or pot, melt butter in over medium-high heat.
- Saute bay leaf until fragrant (it will turn brown quick, 5 seconds).
- Add diced leek and potato. Season with thyme and saute until tender. Remove bay leaf. Add ¼ cp white wine if using and allow nearly all to evaporate.
- Add flour into the sauteed vegetables. Stir to coat.
- When evenly coated, add ¾ carton of vegetable broth and bring to simmer.
- Simmer for at least 20-30 minutes, or until the potatoes are tender.
- Turn off the heat.
- Using an immersion blender or transferring to a food processor, blend the soup until it is smooth. If it is too thick, add the remaining 1/4 carton of vegetable broth to reach the desired consistency.
- Bring the blended soup back to simmer.
- Add salt and pepper to taste.
- Serve with minced garlic chives and a swirl of olive oil if desired!
- NO RAMPS - You can replace the ramps with 1 large leek
- BROTH - You can use chicken or vegetable broth from carton, can or bouillion cube! Just make sure you have some in reserve in case the soup turns out too thick for your liking.
- NO IMMERSION BLENDER - You can use a food processor or traditional blender. Just be careful when transferring the hot soup from pot to blender and back again. Do it in batches so that you get a nice smooth finish.