Potato Ramp Soup

potato-ramp-soupMore ramps, you say? Don’t mind if I do!

This one is a riff on the classic potato leek soup, but while that number is often loaded down with bacon & heavy cream, this version is light and Springy with lemon and just-barely poached ramp leaves. The wild, earthy ramp flavor is subtle (since I only had one bunch of ramps on hand) though distinctive, and I like the simplicity of flavors: potatoes, ramps, lemon, a touch of butter & pepper.Simple and lovely.

You could take this basic recipe in a lot of directions: char the ramps over open fire first, to lend a smoky flavor to the soup; substitute lime for lemon and add a bit of dried red chile to the mix; slice a few mushrooms into the mix and use chicken or beef stock for a hearty umami flavor. Whichever way you choose to take it, ramps make it special, and the ramp leaves continue to infuse the soup with flavor while it sits, making it even better on the second day. If it lasts that long.

potato-ramp-soupPotato Ramp Soup


  • 3 tbsp butter
  • 1 medium bunch ramps, bulbs & greens divided
  • 1 large leek, trimmed, cleaned well, halved lengthwise and thinly sliced
  • 1 large carrot, peeled, halved lengthwise and thinly sliced
  • pinch dried marjoram
  • 2 tsp sea salt, or to taste
  • 6 cups water
  • zest + juice of 1 small lemon
  • 2 lbs potatoes, peeled and diced to ½-inch cubes
  • freshly ground black pepper


  1. In a 5-quart Dutch oven or stockpot melt butter over low heat. Finely chop ramp bulbs; reserve leaves. Once butter foam subsides, add ramp bulbs, leeks, carrots and marjoram to the pot. Sprinkle with a large pinch of salt; stir to coat in butter and sauté, over medium-low heat, until vegetables are softened and fragrant, about 7 – 8 minutes.
  2. Add water, 2 teaspoons of salt, and potatoes. Cover and bring to a boil over high heat. Reduce heat to low and simmer, covered, until potatoes are tender, about 20 minutes. Using an immersion blender, partially blend soup. Add black pepper, taste and adjust salt. Bring soup back to a lively simmer. Chiffonade ramp leaves and add to the soup. Cover, turn off heat, and allow to sit until ramp flavor has suffused the soup, but leaves are still bright green, about 5 minutes. Taste and adjust flavors once more. Serve warm.

Serves 6.


  1. If you can’t source ramps you can approximate a similar soup using a combination of alliums: leek, shallot, scallions, wild garlic chives, etc.
  2. If your ramp supply is plentiful (and if so, invite me over? please?), you can replace the leek in this recipe with additional ramp bulbs and add greens from 1 more medium bunch, which will make the soup extra-rampy.


Refrigerated for up to 1 week. Frozen for up to 6 months.




  1. kstienemeier

    A lovely soup recipe. Can never get enough of ramps and the season is short so you are right to take advantage. Will add this to my must make list.

  2. Dave Bricker

    Took a trip to Whole Foods to see by chance if ramps where available……. and yes they are!!!! organic as well!! looks like soups on the menu for dinner!!!!! Droooools 🙂

  3. Dearest Glyn,
    That photo is stunning and vibrant. It keeps me away from the rest of the contents.
    This is my first time on your webspace and I really enjoyed it. I love the way you are presenting the post to the audience. Keep up the good work.
    I haven’t tried this recipe before. But I will do it soon and let you know.
    See you sometime at CheenaChatti.

  4. Pingback: History, Identification, & Uses of Ramps •

  5. Michael

    Hi, I’m making your ramp soup as I write. Question for you….when did you put in the lemon juice and zest?
    Did I read the recipe incorrectly….or not?
    As I write this email, my kitchen is becoming infused with the smell of ramps and marjoram…can’t wait to taste it.
    Thanks for the recipe!!

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