In a Dutch oven or heavy-bottomed pot, saute ramps over medium heat in bacon fat or butter until soft.
Add potatoes, broth, salt, and pepper. Cover and simmer for 20 minutes or until potatoes are tender.
Add heavy cream and shredded cheddar cheese. Stir to combine. Cook over low heat until the flavors meld.
Let the chowder stand for 30 minutes to an hour so it thickens. For an even creamier soup, blend 1 or 2 cups of cooled soup in a blender until smooth and add it back to the pot.
Before serving, gently reheat chowder. Garnish bowls with bacon, shredded cheese, and ramp greens.