This Morel Ramp Potato Chowder Recipe combines amazing spring flavors into a hearty creamy soup is great for those chilly spring days! Gluten-Free, Grain-Free & Vegetarian Friendly.
Recipe by Hayley Ryczek on April 13, 2021
Prep time: PT15M
Cook time: PT30M
Rating
5 stars (2 reviews)
Keywords
foraging, morel mushrooms, ramps
Ingredients
2 tablespoons avocado oil
1/2 cup ramps (chopped)
1/2 cup celery (chopped)
1/2 cup carrot (peeled/chopped)
1+ cup morel mushrooms (fresh or reconstituted from dried)
2 bay leaves
6 medium potatoes (peeled and cubed (about 6 cups))
4 cups chicken bone broth (or vegetable broth )
1 1/2 cups Heavy Cream (or canned full fat coconut milk)
Sea Salt
Black Pepper
Categories
Soup
Cuisine
American
Steps
In a dutch oven or other heavy bottomed pot, saute ramps, celery, carrots and morel mushrooms in butter. Roughly 2-3 mintues.
Add in the cubed potatoes and chicken broth. The liquid should just cover everyting, add bay leaves. Cover and gently simmer for about 10 minutes, or until potatoes are tender.
In your blender, combine 2 cups of your potatoes/stock with your heavy cream and blend until smooth, then pour back into your soup. This helps to thicken the soup without gluten.
Reduce heat to a low simmer for 10 minutes for the flavors to combine, Season with additional sea salt and black pepper to taste.
Remove bay leaves prior to serving. Enjoy!
Nutitrion
Serving Size: 1 serving
Calories: 380 kcal
Carbohydrates: 30 g
Protein: 5 g
Fat: 28 g
Saturated Fat: 17 g
Cholesterol: 94 mg
Sodium: 621 mg
Sugar: 2 g
Reviews
Jenn G. on 2026-04-19 (5 stars): Great recipe, blending keeps the correct from splitting. I like my potatoes a lot softer so I parboil mine part way through before adding them in. Otherwise perfect balance of flavors and texture.
