Cream of Jerusalem Artichoke, Leek and Potato Soup
User Reviews
5
2 reviews
Excellent
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
6
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Course
Soup
Cream of Jerusalem Artichoke, Leek and Potato Soup
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 1 pound Jerusalem artichoke aka sunchokes, peeled and cut into chunks
- 1 pound potato peeled and cut into chunks
- 4 cups chicken broth vegetarian: use vegetable, or vegetable broth
- 1/2 teaspoon marjoram dried
- 1 teaspoon chicken broth granules or vegetable broth granules
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper freshly ground
- 3 tablespoons butter
- 1 leek sliced, thoroughly rinsed in a colander and drained, large
- 1 yellow onion , chopped
- 1 clove garlic , minced
- 2 tablespoons all-purpose flour
- 1 cup heavy cream
Instructions
- Place the Jerusalem artichokes and potatoes in a stock pot with the broth, marjoram, salt and pepper and boil, covered, for 10 minutes.In the meantime, melt the butter over medium-high heat and saute the onions, garlic and leek until softened, 5-7 minutes. Stir in the flour and cook for another 2 minutes.Add the leek mixture to the pot and return everything to a boil. Reduce the heat to medium, cover, and simmer for 25 minutes or until the Jerusalem artichokes and potatoes are soft. Use an immersion blender or transfer to a stand blender to puree the soup to the desired consistency. Add the heavy cream and blend until combined (if using a stand blender return the pureed soup to the pot and stir in the cream). Heat through. Add salt and pepper to taste.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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