Leprechaun Soup

• 6 slices of bacon
• 2 cups ramp bulbs. Separate off the leaves, roughly chop, set aside
• 1 Vidalia or Maui Maui Onion, chopped
• 3 medium sized Russet potatoes, peeled and diced
• 4 cups reduced sodium chicken (or vegetable) broth
• 1 cup Half & Half or heavy cream
• 1 pinch white pepper
• 1 cup Dubliner white cheddar cheese, shredded
• salt to taste
• chives as garnish, optional

1. Rinse the ramps in cold water. Remove the roots. Cut the ramp leaves off and set aside. Chop the ramp bulbs and the stems. Chop the onion.
2. In a large skillet or Dutch oven, fry the bacon until crispy, remove from the pan, crumble and set aside. Pour off all but 2 TBSP. of the bacon grease. Add ramp bulbs, stems and onions.
3. Saute on medium-low heat until the vegetables are tender. Add the broth and the potatoes. Simmer until the potatoes are tender.
4. While the potatoes are cooking; stack the ramp leaves together and roll the leaves up tightly (sleeping bag style.) Then slice (Chiffonade) or roughly chop.
5. Put the Half & Half into a 2 cup glass measuring cup. Add the ramp leaves. Use an immersion blender to puree the leaves and cream. Blend until smooth. rnrn* Don't use a food processor. It heats up the leaves and you will lose the pretty color.
6. Stir the cream mixture into the soup. Add the cheese. Heat thoroughly without boiling. Add salt and pepper to taste. Garnish with the reserved bacon, more cheese and chives- (optional) rnrnServe hot or cool to room temperature, cover, and chill thoroughly to serve cold as you would a vichyssoise.
7. Serve with crusty artisan bread or the Ramp Chimichurri Challah bread (pictured.)

bacon, separate, vidalia, potatoes, chicken, heavy cream, white pepper, dubliner white cheddar cheese, salt, chives

Taken from food52.com/recipes/81337-leprechaun-soup (may not work)