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Creamy Ramp and Potato Soup

Creamy Ramp and Potato Soup prepared dish

This silky spring soup pairs the gentle garlicky flavor of ramps with tender potatoes, vegetable stock, and a splash of cream. A brief sauté preserves the ramps' fresh aroma while the potatoes give the soup a naturally velvety body.

This recipe is american style, lunch, scaled for 6 servings, with 20 min prep and 35 min cook.

Prep: 20 min · Cook: 35 min · Total: 55 min · Serves: 6

Quick cooking notes

  • Core ingredients include fresh thyme, yellow onion, fine sea salt, ramps.
  • Follow all 13 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 6 servings.

Ingredients

  • 2 sprigs fresh thyme
  • 1 medium yellow onion (diced)
  • 1 tsp fine sea salt (divided)
  • 8 oz ramps (trimmed, bulbs and leaves separated)
  • 0.5 tsp black pepper (freshly ground)
  • 5 cups vegetable broth (low-sodium)
  • 1 leaf bay leaf
  • 1 tbsp lemon juice (fresh)
  • 2 tbsp chives (thinly sliced)
  • 0.5 cup heavy cream
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 2 stalks celery stalks (diced)
  • 1.5 lb yukon gold potatoes (peeled and cut into 1/2-inch cubes)

Instructions

  1. Place the ramps in a large bowl of cold water and swish them for 30 seconds to loosen grit, then lift them out, rinse under cool running water, and pat dry with a clean towel.
  2. On a large cutting board, thinly slice the white ramp bulbs and pale stems, then roughly chop the green leaves and keep the bulbs and leaves in separate piles for even cooking.
  3. Set a 5- to 6-quart Dutch oven or heavy soup pot over medium heat, add 2 tbsp unsalted butter and 1 tbsp olive oil, and warm for 1-2 minutes until the butter melts and foams lightly but does not brown.
  4. Add 1 medium diced yellow onion, 2 diced celery stalks, the sliced ramp bulbs, and 1/2 tsp fine sea salt to the Dutch oven, then cook over medium heat for 7-9 minutes, stirring often with a wooden spoon, until the vegetables are softened and translucent.
  5. Add 1.5 lb cubed Yukon Gold potatoes to the pot and stir for 1 minute over medium heat until the potato pieces are coated with the aromatic butter mixture.
  6. Pour in 5 cups low-sodium vegetable broth, then add 2 fresh thyme sprigs, 1 bay leaf, the remaining 1/2 tsp fine sea salt, and 1/2 tsp freshly ground black pepper.
  7. Increase the heat to medium-high and bring the soup to a steady simmer, which should take 4-6 minutes, then reduce the heat to medium-low so small bubbles break the surface gently.
  8. Cover the Dutch oven partially and simmer the soup over medium-low heat for 18-22 minutes, stirring once or twice, until the potatoes are very tender and a cube crushes easily against the side of the pot with a spoon.
  9. Remove and discard the thyme sprigs and bay leaf, then stir in the chopped ramp leaves and cook uncovered over medium-low heat for 2-3 minutes until the leaves are wilted and bright green.
  10. Turn off the heat and blend the soup directly in the pot with an immersion blender for 2-3 minutes until completely smooth, keeping the blade fully submerged to prevent splattering.
  11. Return the pot to low heat, stir in 1/2 cup heavy cream, and warm for 3-4 minutes until the soup is steaming and reaches at least 165°F (74°C) on an instant-read thermometer; do not let it boil after adding the cream.
  12. Stir in 1 tbsp fresh lemon juice, taste the soup, and adjust only if needed with a small pinch of salt or pepper until the flavor is balanced and bright.
  13. Ladle the hot soup into warmed bowls and garnish each serving with sliced chives, making sure the texture is smooth and the soup is served steaming hot.

Nutrition (per serving)

  • Calories: 230
  • Protein: 5 g
  • Fat: 12 g
  • Carbohydrates: 28 g
  • Fiber: 4 g
  • Sugar: 5 g
  • Sodium: 610 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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