Each week I am going to try to feature a ramp (wild leek) recipe in April to highlight this short but special season. I really enjoy making ramp and potato chowder each year, but last year I added bacon during the cooking process, and it was a complete game changer. The potatoes and ramps cook in the bacon grease to gather a rich flavor, and the crispy bacon is sprinkled on top for texture. It's a little thicker than my original chowder recipe, but if you enjoy a hearty soup, this is for you. This can absolutely be made vegetarian by cooking with vegetable broth, thickening with coconut cream, and omitting the bacon, of course. 

Ingredients:

 6 slices of bacon

4 cups chopped ramps (about 10-12)

4 cups diced yellow potatoes (about 4 large potatoes)

3 T all-purpose flour

4 C chicken broth

¾ C heavy cream

Heavy hand of salt and pepper to taste 

In a large Dutch oven, fry your bacon until crispy. Remove your bacon, but not the grease. This is going to give so much flavor to your dish. 

Add in your ramps and potatoes to the bacon grease in the pot and sauté on medium low for 3-5 minutes until the ramps are tender. Sprinkle with flour and stir with a wooden spoon until the flour is completely absorbed. 

Stir in the chicken broth and bring to a boil. Then, reduce the heat and let it simmer until the potatoes are tender and the flavors deepen, about 20 minutes. Take off the heat and stir in your heavy cream and be sure to season heavily to taste with salt and pepper. If you'd like a creamy, silky soup blend in a blender or with your immersion blender. Please be careful to not over blend, as the potatoes tend to get gummy when overworked. I like to just pulse, still leaving a few chunks. Top with crumbled bacon, shredded cheddar cheese, and chopped ramp leaves.