If you can’t find ramps, substitute scallions with a few cloves of garlic. Of course, you can adjust the heat level by increasing or reducing the amount of chile powder added to the soup. Serve with crusty French bread.
Melt the butter in a 6-quart stock pot over medium-high heat. Add the ramps and stir. Season with salt, black pepper, and chile powder.
Saute until the ramps are wilted and soft, about 6 minutes. Add the bay leaf and garlic, stirring for 2 minutes. Add the stock and potatoes and bring the mixture to a boil. Reduce the heat to medium and simmer, uncovered, until the potatoes are very soft and the mixture is thick and creamy, about 1 hour.
Remove the soup from the heat. Discard the bay leaf.
Slowly add the cream. Stir to blend. It can be served as is, or blended in a blender or food processor.
