Smoked Gouda & Bacon Potato Soup Accented with Ramps

By: By: Chef Yancy
By: By: Chef Yancy

Ingredients

  • 2 qt. water
  • 6 potatoes, peeled and diced into cubes
  • 1 qt. milk
  • 2 ramps, diced
  • 4 oz. bacon, cooked and diced
  • Salt and pepper
  • 1 oz. shredded smoked gouda cheese



    Pecan Roux



  • 1 cup flour
  • 1 cup butter

    Directions

    1. Add diced potatoes to water and boil until just tender.



    2. To make pecan roux, mix together flour and butter on low heat for 20-30 minutes, stirring frequently.



    3. In a four-quart saucepan, add cooked bacon, ramps and milk. Bring to a simmer and add pecan roux, until medium consistency.



    4. Garnish soup with shredded gouda cheese.
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