Wednesday, April 22, 2009

Potato Soup with Ramps

I'm working on my potato soup right now. I took the recipe I linked to earlier and cut it in half; potato soup is okay, but there's only so much of it I'm willing to eat.

I microwaved my potatoes beforehand to shorten cooking time, too. A minutes and a half, flip, a minute and a half.

Potato Soup with Ramps

3 slices bacon
2 cups chopped ramps (including green - about a dozen)
2 cups diced potatoes
3 tablespoons flour (I used whole wheat - and should have cut this in half! Whoops!)
2 cups chicken broth (I used 1 cup homemade, 1 cup canned - I only had a half-chicken to work with here!)
1/2 cup milk (I don't have heavy cream from Battenkill)
salt and pepper, to taste

In a large skillet or Dutch oven, fry bacon until crispy; set aside.

Add ramps and potatoes to the skillet; fry on medium-low heat until ramps are tender. (I added a good knob or two of butter here - probably 3 tablespoons, all told.) 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.

The recipe doesn't say so, but for obvious reasons I'm going to chop up the bacon and put it in there, too.


  1. Mmmmm...potato soup...with bacon.
    Say! I don't think it would take a whole lot for that to become a chowda. Add some clams...

  2. Soup isn't quite as satisfying in this weather, but noentheless it was a tasty soup.