Entree: United States – Appalachian United States (West Virginia) – Ramp and Potato Soup

Serving Size: 6

Approximate Time

Prep 15 min

Cook 25 min

Additional 8 min

Total 45 min

Ingredients

- 2 lb (900 g) russet potatoes, peeled and cut into 1/2-inch (1.25 cm) cubes
- 1 bunch ramps (about 8–12 ramps), approx 3 oz (85 g); bulbs thinly sliced and leaves roughly chopped, keep bulbs and leaves separate
- 8 oz (225 g) smoked country ham, diced
- 1 medium yellow onion, about 6 oz (170 g), finely chopped
- 1 medium carrot, about 3 oz (85 g), finely diced
- 2 tbsp (28 g) unsalted butter
- 1 tbsp (15 ml) neutral oil (vegetable or canola)
- 2 cloves garlic, minced (about 6 g)
- 2 tbsp (16 g) all-purpose flour
- 6 cups (1.40 L) low-sodium chicken stock (or vegetable stock)
- 1 cup (240 ml) heavy cream
- 2 bay leaves
- 2 sprigs fresh thyme (or 1 tsp / 1 g dried thyme)
- 1 tbsp (15 ml) apple cider vinegar
- Salt (to taste) and freshly ground black pepper, start with 1 tsp (5 g) pepper and 1/2 tsp (3 g) salt, adjust as needed
- 1/2 cup (about 15 g) reserved ramp leaves, chopped (for finishing)
- 1/4 cup (15 g) fresh parsley, chopped (for garnish)
- 1 cup (113 g) sharp cheddar, grated (optional, for serving)

Instructions

Short Description:
A creamy, hearty potato soup brightened with the garlicky-onion flavor of wild ramps and enriched with diced smoked country ham, making a satisfying one-bowl main course typical of Appalachian spring kitchens.

Regional Notes:
This West Virginia version highlights ramps (wild leeks) harvested in Appalachian hills and uses smoked country ham for a distinctly local smoky-salty backbone. The ramps' bulbs are cooked early for sweet-allium depth while the tender ramp greens are added near the end to preserve their bright flavor, differentiating it from generic potato soups.

1. In a large heavy pot or Dutch oven over medium heat, add the diced smoked country ham and cook, stirring occasionally, until edges are lightly crisp and some fat renders, about 5–7 minutes. Remove half the ham with a slotted spoon and set aside for garnish; leave the rest in the pot.
2. Add the oil and butter to the pot with the remaining ham fat. When butter melts, add the chopped onion, diced carrot, and the ramp bulbs. Sauté until the onion is translucent and the ramp bulbs are softened, about 5–6 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.
3. Sprinkle the flour over the vegetables and stir to coat; cook 1–2 minutes to remove raw flour taste and form a light roux.
4. Gradually pour in the chicken stock while stirring to combine and break up any roux clumps. Add the cubed potatoes, bay leaves, and thyme. Bring to a simmer, then reduce heat to medium-low and cook until potatoes are tender, about 15–20 minutes.
5. Remove and discard the bay leaves. For a thicker, creamier texture, use a potato masher to mash about one-third of the potatoes against the side of the pot, or carefully transfer 2 cups of the soup to a blender and puree, then return to the pot.
6. Stir in the heavy cream and apple cider vinegar, then add the reserved chopped ramp leaves and the reserved cooked ham. Warm gently for 3–5 minutes—do not boil—until heated through and ramp greens are wilted but still bright.
7. Taste and adjust seasoning with salt and pepper. If the soup is too thick, thin with up to 1/2 cup (120 ml) more stock or water.
8. Ladle into bowls and garnish with chopped parsley and grated cheddar (if using). Serve hot with cornbread or a crusty roll for a full Appalachian meal.