Gluten-Free Ramp and Potato Soup
By the Gluten Free Recipes team ·
This comforting soup features the unique, garlicky essence of ramps beautifully complemented by tender potatoes. Its creamy texture and savory depth make it a perfect hearty meal, especially when enhanced with your choice of protein.
At a glance: This medium soups and stews recipe yields 4 servings in about 1h 15m (15 min prep, 60 min cook). It uses 11 ingredients — including certified gluten-free chicken or vegetable stock, protein, diced potatoes — and walks through 5 steps. Updated . Browse more soups and stews recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Ramp and Potato Soup: When preparing this soups and stews recipe, exercise caution with all packaged ingredients, as cross-contamination with gluten can occur during manufacturing. Always look for certified gluten-free labels on items like stock, spices, and any pre-seasoned proteins In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Stock often contains yeast extract or barley derivatives; use only certified gluten-free stock.
Gluten-Free Notes for Gluten-Free Ramp and Potato Soup: This recipe is naturally gluten-free by design, utilizing cornstarch for thickening instead of gluten-containing flours. Always ensure your stock and any added seasonings are certified gluten-free.
Ingredients
- 6 cups certified gluten-free chicken or vegetable stock
- 1 cup protein (chicken, beef, lentils, or beans)
- 2 cups diced potatoes
- 1 cup chopped ramps (white and green parts)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes (optional)
- 2 tbsp olive oil
- 1 tbsp cornstarch mixed with 2 tbsp cold water
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
Instructions
- 1
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and sauté until it becomes translucent and begins to soften, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- 2
If you are using a protein like chicken or beef, add it to the pot now and brown it on all sides for about 5-8 minutes. If using lentils or beans, you can add them later with the stock.
- 3
Add the chopped ramps and diced potatoes to the pot. Stir everything together and cook for an additional 3-5 minutes, allowing the ramps to wilt slightly and their pungent aroma to develop. If using diced tomatoes, add them now and stir to combine.
- 4
Pour in the certified gluten-free stock, ensuring it covers the vegetables and protein. If using lentils or beans, add them at this stage. Bring the soup to a rolling boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for 40-50 minutes, or until the potatoes are fork-tender and the flavors have melded beautifully.
- 5
In a small bowl, whisk together the cornstarch and cold water until smooth to create a slurry. Slowly pour this slurry into the simmering soup while stirring constantly. Continue to simmer for another 5 minutes, allowing the soup to thicken to your desired consistency. Season generously with salt and black pepper to taste before serving.
Nutrition (per serving)
Tips & Notes
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.
- Caramelize onions over medium-low heat for 30–45 minutes for a sweet depth; rush at high heat and they'll be bitter.
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