Cream of Jerusalem Artichoke/Sunchoke Soup Recipe

Name: Cream of Jerusalem Artichoke/Sunchoke Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb jerusalem artichoke, peeled and cubed; 1 lb yukon gold potato, washed and cubed; 2 leeks, halved, rinsed and sliced; 1 small yellow onion, diced; 2 garlic cloves, minced; 1 ½ teaspoons sea salt; 1 teaspoon cracked black pepper; ½ cup cream; 1.5 (50 ounce) containers chicken broth; 1 tablespoon olive oil; 5 ounces baby spinach leaves

Servings: persons

1 lb jerusalem artichoke, peeled and cubed
1 lb yukon gold potato, washed and cubed
2 leeks, halved, rinsed and sliced
1 small yellow onion, diced
2 garlic cloves, minced
1 ½ teaspoons sea salt
1 teaspoon cracked black pepper
½ cup cream
1.5 (50 ounce) containers chicken broth
1 tablespoon olive oil
5 ounces baby spinach leaves

1
In a large soup pot heat olive oil over medium high heat until the scent starts to bloom.
2
Add onions, leeks, and garlic to pot and cook, stirring occasionally, until softened.
3
About 5 minutes.
4
Add Jerusalem artichokes and potatoes and cook for 5 minutes.
5
Add chicken broth and bring to a boil, cover and reduce heat to keep at a low boil.
6
Cook 15-20 minutes, or until Jerusalem artichokes and potatoes are tender.
7
Reduce heat to low.
8
Using a stick blender, or by transferring to a blender, puree soup until smooth.
9
Stir in cream.
10
In warmed soup bowls place 1/3 cup baby spinach leaves and ladle soup over until it covers spinach.

374

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb jerusalem artichoke, peeled and cubed, 1 lb yukon gold potato, washed and cubed, 2 leeks, halved, rinsed and sliced, 1 small yellow onion, diced, and more.

Yes, Cream of Jerusalem Artichoke/Sunchoke Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cream of Jerusalem Artichoke/Sunchoke Soup

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