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Potato-Ramp Soup


This recipe is a play on the classic vichyssoise. Traditionally served cold, this potato-ramp version can be served hot as well. It’s perfect for spring weather: Serve it cold on warm, sunny days or hot on cold, rainy ones. 

4 cups


2 cups packed ramp greens

1 tablespoon butter

1 cup leeks (whites only), thinly sliced

1 cup ramp bulbs, thinly sliced

4 cups Yukon gold potatoes, peeled and diced into ½-inch cubes

1 cup heavy cream

¼ cup crème fraîche

salt to taste


Prepare to blanche your ramp greens. Bring a large pot of salted water to a boil. Place 2 cups of ice in a large bowl, and cover with just enough cold water to make an ice bath. 

Add ramp greens to boiling water, and cook for 25-30 seconds, until slightly wilted and bright green. Immediately drain ramp greens and plunge them into the ice bath. Once chilled, remove from ice bath, squeeze to remove excess water, and set aside. Reserve ice bath for use later. 

In a small pot with straight sides, melt butter over medium heat. Add sliced leeks and ramp bulbs, season with salt, and cook until both the leeks and ramps are translucent (but not browned), about 3-5 minutes. 

Add potatoes and sauté for 5 minutes; potatoes should not brown. 

Cover vegetables with 4 cups of water, and reduce heat to low. Simmer until potatoes are tender, about 15-20 minutes. 

Transfer soup to a blender, and blend while slowly adding the heavy cream. Season with salt, then add chilled ramp greens and blend until smooth. 

Transfer soup to a bowl, and submerge in the reserved ice bath. Whisk soup to chill quickly. Once chilled, whisk in the crème fraiche and adjust seasoning to taste. Enjoy now, or store up to 5 days in the refrigerator.

Photo by Meghan Spiro

Hudson Valley Restaurant Week is back this April 8-21!