2 tablespoons bacon fat or other healthy cooking fat (butter, coconut oil, etc)
1 cup ramps,roughly chopped, 1/2 cup bulbs & 1/2 cup greens
3l arge russet potatoes, peeled & diced, roughly 4 cups
4 cups chicken bone-broth or vegetable broth
1/8 teaspoon white pepper
sea salt (real salt) to taste
2 cups heavy cream
2 cup sharp cheddar cheese
In a dutch oven or other heavy bottom pot, over medium heat, saute ramps in bacon fat until soft.
Add potatoes and chicken broth, simmer (covered) for 20 minutes or until potatoes are cooked through. 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!
Presented by Melissa Graves, Donna's Old Town Cafe
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