Directions1. 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.