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.