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Gather the ingredients.
In a large skillet or Dutch oven, fry the bacon until crispy , remove from the pan, and set aside.
Add ramps and potatoes to the bacon grease in the skillet. Sauté on medium-low heat until the ramps are tender.
Sprinkle with flour and stir with a wooden spoon until the flour is absorbed.
Stir in chicken broth, bring to a boil, reduce the heat, and simmer until the potatoes are tender.
Stir in the heavy cream and heat thoroughly without boiling.
Add salt and pepper to taste.
For a chunky soup, leave as is or blend a portion of the vegetables and return to the broth.
Serve hot, or cool to room temperature, cover, and chill thoroughly to serve cold as you would a vichyssoise . Garnish with crumbled bacon, and serve with crusty artisan bread and butter if desired.