Cream of Jerusalem Artichoke, Leek and Potato 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
- 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.
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