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0 from 3 votes

Cream of Jerusalem Artichoke, Leek and Potato Soup

Balanced, flavorful, and enjoyable—this recipe has it all.

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 6
Course: Soup

Ingredients

  • 1 pound Jerusalem artichokes , aka sunchokes, peeled and cut into chunks
  • 1 pound potatoes , peeled and cut into chunks
  • 4 cups chicken or vegetable broth , vegetarian: use vegetable
  • 1/2 teaspoon dried marjoram
  • 1 teaspoon chicken or vegetable broth granules
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons butter
  • 1 large leek , sliced, thoroughly rinsed in a colander and drained
  • 1 yellow onion , chopped
  • 1 clove garlic , minced
  • 2 tablespoons all-purpose flour
  • 1 cup heavy cream

Instructions

    Cup of Yum
  1. 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.