Potato and Ramp soup

Use leeks to make this tasty potato soup, if you don't have wild leeks or seasonal ramps.

Ingredients:

• 4 to 6 slices bacon
• 4 cups chopped ramps (including green)
• 4 to 5 cups diced red potatoes
• 3 tablespoons flour
• 4 cups chicken broth
• 1 cup heavy cream
• salt and pepper, to taste

Preparation:

In a large skillet or Dutch oven, fry bacon until crispy; set bacon aside. Add ramps and potatoes to the skillet; fry on medium-low heat until ramps are tender. Sprinkle with flour; stir until flour is absorbed. Stir in chicken broth; simmer until potatoes are tender. Stir in the cream and heat thoroughly. Add salt and pepper to taste.
Serves 4 to 6.