Melt the butter in a large, heavy pot or Dutch oven, over medium/high heat. Add the ramps and season with salt and pepper. Cook, stirring, until the ramps are wilted and soft, about 6 minutes. Add bay the leaf and garlic. Stir for 2 minutes, add the stock and potatoes, and simmer, uncovered, until the potatoes are very soft and the mixture is thick, about 1 hour. Remove from the heat and discard bay leaf. Slowly stir in the cream. Makes 10 servings.