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potato leek & Jerusalem artichoke soup

A soup that is a creamy and a bit decadent but works perfectly for either lunch and dinner.  You can use either Yukon or Russet potatoes but it works better with Yukon.  Russet are more starchy which produces a thicker soup, whereas Yukon are classified as more balanced between a starchy and waxy potato.

Sometimes Jerusalem artichokes, also called sun chokes, are hard to find.  The season is from October to April, and they are always best after a frost.  These knobby little tubers taste a bit like celery but have a more nutty flavor.  Select ones that have as few bumps as possible and no brown or green spots.

Some potato leek soup recipes use a bit of heavy cream which you can add at the end if you want more creamy.  You may also want to finish off with a drizzle of olive oil, or even better a drizzle of truffle olive oil.

potato leek & Jerusalem artichoke soup

A soup that is a creamy and a bit decadent but works perfectly for either lunch and dinner.  You can use either Yukon or Russet potatoes but it works better with Yukon.  Russet are more starchy which produces a thicker soup, whereas Yukon are classified as more balanced between a starchy and waxy potato.

Sometimes Jerusalem artichokes, also called sun chokes, are hard to find.  The season is from October to April, and they are always best after a frost.  These knobby little tubers taste a bit like celery but have a more nutty flavor.  Select ones that have as few bumps as possible and no brown or green spots.

Some potato leek soup recipes use a bit of heavy cream which you can add at the end if you want more creamy.  You may also want to finish off with a drizzle of olive oil, or even better a drizzle of truffle olive oil.

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Ingredients

Recipe serves: 4
3 large leeks, cleaned, trimmed, halved, cleaned and sliced in ¼ inch slices
1 tablespoon olive oil
1 tablespoon unsalted butter
5 cups chicken stock
1 1/2 pounds Yukon gold potatoes, peeled and diced into 1/2-inch pieces
1/2 pound (8 ounces) Jerusalem artichokes (sun chokes), peeled and diced into 1/2-inch pieces
1/2 teaspoon kosher salt, plus more to taste
1 bay leaf
2 sprigs fresh thyme (or 1/2 teaspoon of dried thyme)
1/4 cup chopped fresh chives
freshly cracked black pepper to taste
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thoughts&stories

If you want to make the soup a bit more elegant for a dinner party, drizzle with a some truffle olive oil.  Wow!

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potato leek & Jerusalem artichoke soup
  • time
    40 minutes
  • serves
    4
  • skill level
    Easy

Ingredients

Directions

1
Done

Heat a heavy-bottomed dutch oven over medium heat, add butter, olive oil, and leeks. Stir to combine.

2
Done

Reduce the heat to low, and cook for 10 minutes until the leeks are softened and starting to turn a light brown.

3
Done

Add chicken stock, diced potatoes and Jerusalem artichokes, bay leaf, thyme, and a teaspoon of salt.

4
Done

Increase the heat to high and bring to a boil, then lower the heat to maintain a low simmer, and cook for 20 minutes, until the potatoes are fork tender.

5
Done

Discard the bay leaf and thyme sprig.

6
Done

Use an electric hand blender or regular blender to puree the soup until smooth. You may have to work in batches if using a regular blender.

7
Done

Once smooth, fold in the chives and adjust salt and pepper as needed.

8
Done

Reheat when ready to serve.

9
Done

optional to serve

Drizzle with olive oil and truffle oil.