Ramp and Potato Soup

Thoroughly wash fresh ramps to remove all trapped dirt from leaf folds and bulb crevices; separate firm white/pale pink ramp bulbs from tender green leaves, chopping bulbs finely and slicing leaves into 2-inch strips. Peel and cube Yukon Gold potatoes into uniform 1/2-inch pieces, finely dice the small yellow onion, and mince garlic cloves, setting all prepped items in separate small bowls for easy access.

Melt 3 tablespoons (42g) unsalted butter in a heavy-bottomed 4-quart soup pot over medium heat (175°C / 350°F). Add diced onion and chopped ramp bulbs, cooking for 5 minutes and stirring occasionally, until vegetables soften and turn translucent with no browning. Add minced garlic and cook for an additional 30 seconds until fragrant, taking care not to burn the garlic which will turn bitter.

Add the cubed Yukon Gold potatoes and 4 cups (960ml) low-sodium broth to the pot, stirring to combine with the aromatics. Bring the liquid to a gentle rolling boil over medium-high heat, then reduce heat to medium-low to maintain a steady, low simmer. Cover the pot and cook for 12 minutes, until potatoes are fork-tender but not mushy or falling apart when pierced with a knife.

Stir the sliced ramp leaves into the simmering soup, reserving 1/4 cup of the smallest, most tender leaves for fresh garnish if desired. Cook uncovered for 3 minutes over medium-low heat, until ramp leaves wilt completely and turn a bright, vivid deep green, releasing their signature earthy, garlicky aroma into the broth.

Turn off the stovetop heat. Use an immersion blender to partially blend the soup for 30-45 seconds, leaving roughly half the potato chunks intact for a rustic, hearty texture. If using a countertop blender, only blend 2 cups of the soup in small batches (venting the lid with a kitchen towel to prevent steam pressure buildup) then stir the blended portion back into the pot for the same chunky-creamy consistency.

Stir 1/2 cup (120ml) heavy cream into the blended soup, returning the pot to low heat for 2 minutes to warm through—do not bring the soup to a boil, as high heat will cause the cream to curdle. Season with 1.5 teaspoons kosher salt, 1/2 teaspoon freshly ground black pepper, and 1 teaspoon fresh lemon juice, stirring well and tasting to adjust salt or acid if needed before serving.