This Morel Ramp Potato Chowder Recipe combines amazing spring flavors into a hearty creamy soup is great for those chilly spring days! Gluten-Free, Grain-Free & Vegetarian Friendly.
In a dutch oven or other heavy bottomed pot, saute ramps, celery, carrots and morel mushrooms in butter. Roughly 2-3 mintues.
Add in the cubed potatoes and chicken broth. The liquid should just cover everyting, add bay leaves. Cover and gently simmer for about 10 minutes, or until potatoes are tender.
In your blender, combine 2 cups of your potatoes/stock with your heavy cream and blend until smooth, then pour back into your soup. This helps to thicken the soup without gluten.
Reduce heat to a low simmer for 10 minutes for the flavors to combine, Season with additional sea salt and black pepper to taste.
Remove bay leaves prior to serving. Enjoy!
Notes
Leeks or scallions can be used in place of the ramps, if desired. For a dairy free version, replace heavy cream with canned full fat coconut milk and use vegetable stock.