Makes 12 servings

1 tablespoon olive oil
1 ½ pounds Jerusalem artichokes, cubed
6 medium Yukon gold potatoes, peeled and cubed
3 large leeks (white part only), sliced
1 large onion, slices
10 cups chicken stock – low sodium
1 teaspoon salt (or to taste)
1 teaspoon ground black pepper (or to taste)
1 cup whipping cream (optional)
1 cup chives (optional)

In a large pot with a lid over medium heat, place the oil and sauté the leeks and onion for 5 minutes till soft. Add in the artichokes and potatoes and cover with the stock. Bring to a boil, then turn down to simmer and cook till soft, about 30 minutes.

With a slotted spoon, in batches, take the vegetables and puree in your food processor and place in a warm, large bowl. When you have all the vegetables complete, slowly add in the warm stock till you get the consistency you are looking for. (NOTE: When I make it, I use all the stock).

Return the soup to the pot, season and add in the whipping cream and chives.

Heat and serve.



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