2 qt. water
6 potatoes, peeled and diced into cubes
1 qt. milk
2 ramps, diced
4 oz. bacon, cooked and diced
Salt and pepper
1 oz. shredded smoked gouda cheese
1 cup flour
1 cup butter
1. Add diced potatoes to water and boil until just tender.
2. To make pecan roux, mix together flour and butter on low heat for 20-30 minutes, stirring frequently.
3. In a four-quart saucepan, add cooked bacon, ramps and milk. Bring to a simmer and add pecan roux, until medium consistency.
4. Garnish soup with shredded gouda cheese.