My Wild and Wonderful Ramp Chowder is the perfect way to celebrate Ramp Season! Paired with cheddar cheese and heavy cream the delicious wild leek flavor is exceptional in this soup. Gluten-Free with dairy-free options included.
In a dutch oven or other heavy bottom pot, over medium-low heat sauté chopped ramps in butter until soft.
Add potatoes and chicken broth, simmer (covered) for 20 minutes or until potatoes are cooked through.
(NOTE: taste your broth while heating and season with sea salt, ideally the liquid that the potatoes are cooking in should be well salted, perhaps a little tiny bit over salted)
Reduce heat to low. Add heavy cream and shredded cheddar cheese, stir well to combine. Cook over low heat until every thing is well incorporated, do not boil.
I prefer to let this soup sit for a little while, maybe 30 minutes to an hour then gently reheat before serving. The flavors deepen and it will thicken up a little more. If you prefer an even thicker soup, you can blend 1-2 cups of the soup in your blender until smooth then add it back into the pot.
Feel to garnish individual bowls with toppings of your choice: bacon, shredded cheese & ramp greens are my favorite. Enjoy!
Any combination of Ramp Greens and/or Ramp Bulbs can be used.