Potato and Wild Leek Soup

Indulge in the comforting flavors of nature with this Potato and Wild Leek Soup, a creamy and vibrant dish that celebrates the earthy richness of fresh ingredients. Made with tender potatoes and the unique, garlicky essence of wild leeks (ramps), this soup is the perfect blend of hearty and light. The recipe combines the bold aroma of sautéed onions and garlic with a velvety base of vegetable broth and heavy cream, creating a luscious texture. Finished with vibrant green leek tops and a sprinkle of fresh parsley, this soup is not only a feast for the palate but also for the eyes. Ready in just 45 minutes, this dish is an ideal choice for a cozy weeknight meal or an elegant starter. Try this seasonal soup to enjoy a truly farm-to-table experience! Keywords: potato and wild leek soup, creamy soup recipe, wild leek recipes, vegetarian soup ideas, ramps soup.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 medium-sized potatoes
• 1 bunch wild leeks (ramps)
• 2 tablespoons butter
• 1 medium onion
• 2 cloves garlic
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon olive oil
• 2 tablespoons fresh parsley

Directions

Step 1

Peel and dice the potatoes into 1-inch cubes. Set aside.

Step 2

Thoroughly wash the wild leeks (ramps) to remove any sand or dirt. Separate the white bulbs from the green tops. Chop the white parts and slice the green tops. Set aside.

Step 3

Finely chop the onion and garlic.

Step 4

In a large pot, heat the olive oil and butter over medium heat until the butter is melted.

Step 5

Add the chopped onion and sauté for 3-4 minutes until translucent.

Step 6

Stir in the garlic and the chopped white parts of the wild leeks. Sauté for another 2 minutes until fragrant.

Step 7

Add the diced potatoes to the pot and stir to coat them with the butter and aromatics.

Step 8

Pour in the vegetable broth and bring to a boil. Reduce the heat to a simmer and cook for 20 minutes, or until the potatoes are very tender.

Step 9

Using an immersion blender, carefully blend the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender, then return it to the pot.

Step 10

Stir in the sliced green tops of the wild leeks and cook for an additional 2-3 minutes until softened.

Step 11

Lower the heat and stir in the heavy cream. Season with salt and black pepper to taste.

Step 12

Serve the soup hot, garnished with freshly chopped parsley and a drizzle of olive oil if desired.

Nutrition Facts

Serving size	(2273.8g)

Amount per serving	% Daily Value*
Calories	2344.0

Total Fat 126.7g	0%
Saturated Fat 64.9g	0%
Polyunsaturated Fat 4.9g
Cholesterol 305.8mg	0%
Sodium 4918.9mg	0%
Total Carbohydrate 251.4g	0%
Dietary Fiber 33.2g	0%
Total Sugars 32.1g
Protein 41.7g	0%

Vitamin D 4.5IU	0%
Calcium 377.8mg	0%
Iron 15.3mg	0%
Potassium 6587.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.3%

Protein: 7.2%

Carbs: 43.5%