Cream of Jerusalem Artichoke, Leek and Potato Soup
Prep time
Cook time
Total time
Serves: Serves 6
  • 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)
  • ½ teaspoon dried marjoram
  • 1 teaspoon chicken or vegetable broth granules
  • ½ teaspoon salt
  • ¼ 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
  1. Place the Jerusalem artichokes and potatoes in a stock pot with the broth, marjoram, salt and pepper and boil, covered, for 10 minutes.
  2. 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.
  3. 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 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.
Recipe by The Daring Gourmet at