Jerusalem Artichoke Soup Recipe

Name: Jerusalem Artichoke Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups (or more) canned low-salt chicken broth; 1 pound Jerusalem artichokes; 1 1/2 pounds russet potatoes, peeled, cut into 1/2-inch pieces; 3 leeks, sliced (white and pale green parts only); 2 garlic cloves, minced; 1/4 teaspoon dried savory; 1/8 teaspoon ground ginger; 1/2 teaspoon dried marjoram; 1/4 cup heavy whipping cream; 1 green onion (dark green part only), chopped

Servings: persons

8 cups (or more) canned low-salt chicken broth
1 pound Jerusalem artichokes
1 1/2 pounds russet potatoes, peeled, cut into 1/2-inch pieces
3 leeks, sliced (white and pale green parts only)
2 garlic cloves, minced
1/4 teaspoon dried savory
1/8 teaspoon ground ginger
1/2 teaspoon dried marjoram
1/4 cup heavy whipping cream
1 green onion (dark green part only), chopped

1
Bring 8 cups broth to boil in large saucepan.
2
Peel Jerusalem artichokes and cut into 1/3-inch thick pieces.
3
Add to broth.
4
Add potatoes, leeks, garlic, savory and ginger.
5
Cover pan and simmer until vegetables are very soft, about 25 minutes.
6
Remove from heat.
7
Stir in marjoram; cool about 20 minutes.
8
Working in batches, puree soup in blender until smooth.
9
Return to same saucepan.
10
Bring soup to simmer.
11
Add cream.
12
Season with salt and pepper.
13
Simmer 5 minutes to blend flavors, thinning with more chicken broth if soup is too thick.
14
(Can be made 1 day ahead.
15
Cover and keep refrigerated.
16
Rewarm soup over medium-low heat before continuing.)
17
Ladle soup into bowls; sprinkle with green onion and serve.

1059

kcal

Calories

Fat

Carbs

156

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 10 ingredients. The key ingredients include: 8 cups (or more) canned low-salt chicken broth, 1 pound Jerusalem artichokes, 1 1/2 pounds russet potatoes, peeled, cut into 1/2-inch pieces, 3 leeks, sliced (white and pale green parts only), and more.

Yes, Jerusalem Artichoke 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.

Jerusalem Artichoke Soup

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