Soup ingredients:

Chef’s Foraging Tip: If picking Spring Leeks/Ramps, use a sharp pocket knife, cut at base of bulb, leaving root system intact. Think sustainable.
  • 3 tbsp of Ontario Butter
  • 1 small onion, diced
  • 4 celery stalks, diced
  • 2 large cloves of garlic (I use “The Garlic Box, quick frozen garlic in off season)
  • 3 large Russet Potato, peeled and diced
  • 2 cups spring leek (aka “ramps”) stems, diced
  • 3 cups chicken stock
  • 3 cups milk
  • ½ cup heavy cream
  • Salt and pepper, to taste

Garnish ingredients:

  • 4 – 6 slices of Ontario bacon, diced
  • 6 ramps (small wild leeks, top leaves attached)
  • Ontario Cheddar cheese or local cheese of your preference, shredded


Soup instructions:

  • In stock pot, add butter, onions and celery. Sautée/Sweat on medium heat until softened and caramelized.
  • Add chicken stock and potatoes; simmer until potatoes are softened. Reduce heat to lowest setting and add spring leeks.
  • Simmer on low heat for 15 minutes. Slowly add milk and cream and bring heat up (be sure not to boil).
  • Blend soup to purée with a quality blender or hand blender to a creamy smooth consistency.
  • Salt and pepper to taste, if needed, and it’s ready to serve in a bowl.

Garnish Instructions:

  • Sautée bacon until almost crisp, strain fat and add remaining leeks until wilted.
  • Add to top of soup as garnish, along with cheese.

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