Jerusalem Artichoke Soup

By Whisper of Yum
  • Total Time:
    1 hour 15 minutes
  • Servings:


  • 1½ lb Jerusalem artichokes, peeled + roughly chopped
  • 2 tablespoons butter
  • 1 large leek, lighter green + white part cut into ¼ inch coins
  • ⅓ cup shallots, chopped
  • 5 cloves garlic, chopped
  • 3½ cups vegetable broth, low sodium
  • 1 teaspoon kosher salt
  • fresh cracked pepper to taste
  • crème fraîche for topping


  1. Melt butter in a dutch oven over medium-high heat. Add leek, shallots and garlic. Sauté for 2-3 minutes.
  2. Add Jerusalem artichokes and cook for 3 minutes, stirring each minute.
  3. Add vegetable broth and salt. Bring to a boil and then lower to a simmer. Cook for 45 minutes.
  4. With an immersion blender, blend the mixture until you get a thick, creamy soup. If you’re using a traditional blender, carefully ladle soup, only filling the blender ⅔ full.
  5. Add pepper to taste topp with crème fraîche if using.

Serve & enjoy!